Aunt Mary’s Cheesy Vegetable Pie

A Nourishing, Crowd-Loving Dish for Holidays & Gatherings

There are certain dishes that just become part of the memory.

The ones people talk about after the meal…
The ones that quietly disappear first…
The ones someone always asks for the recipe.

This was one of those dishes.

Aunt Mary’s Cheesy Vegetable Pie was an absolute hit at our last Easter gathering — warm, savory, comforting, and full of love. It’s the kind of recipe that brings people back to the table for seconds (and sometimes thirds).

What I love most about this dish is how simple and adaptable it is. It’s rooted in real ingredients, but leaves plenty of room for creativity — which is exactly how I believe we should cook.

🌿 Why We Love This Recipe

This isn’t just a “pie” — it’s a beautiful way to:

• use seasonal vegetables
• create a satisfying vegetarian dish
• feed a crowd with ease
• prepare something ahead of time
• bring warmth and nourishment to your table

And that crispy rice crust? It’s everything.

Aunt Mary’s Cheesy Vegetable Pie

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Print Recipe

Ingredients

Units USM Scale 1x2x3x

Rice Crust

• 2 cups cooked rice or cauliflower rice ( rice gets crispier)
• 2 egg whites
• 1/2 pecorino Romano, grated

Filling

• 2 cups Zucchini squash, sliced thin
• 1–2 Fennel bulbs, sliced thin
• 1 medium brown onion, sliced thin
• 3 garlic cloves, minced
• 3 Tbsp. olive oil for baking or searing veggies
• 2 tsp. Italian blend seasonings
• Sea salt and pepper to taste

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Instructions

Rice Crust

1. Mix all 3 ingredients together and press into your 9” pie dish
2. Doubles well for a large crowd. Use a 9 x13 baker dish
3. Bake for 10 min. at 350-degrees, remove and set aside.

Filling

1. Preheat oven to 350-degrees
2. Roast all vegetables until fork tender or softened. Or or a faster method: sear them in a pan!
3. Sear and caramelize onions and fennel , remove and add zucchinis, garlic, ( mushrooms if using)
4. Once cooked , set it all aside.
5. Have ready grated cheese:
6. 2 cups Fontina cheese, grated is what Mary used, was delicious!
7. Other cheese choices, Good Night Moon or any goat cheese.
8. 1/2 cup pecorino Romano

    

   Putting it all together:

   1. Cooked rice crust, sprinkle with some of the grated cheese and pecorino.
   2. Top all the veggies over cheesy crust
   3. Sprinkle the rest of the cheese on top
   4. Bake at 350-degrees for 30 minutes or until hot and bubbles
   5. Serve hot or at room temperature.

Notes

Variations;

Swap out rice, try thinly sliced red potatoes
Add any vegetables of your choosing. I love adding shiitakes or other mushrooms!
Get creative, choose what sounds good to you!

• Author: Curry Girls Kitchen

Make It Your Own

This is one of those recipes that invites creativity.

Try:

• swapping rice crust for thinly sliced potatoes
• adding mushrooms (shiitake are my favorite)
• using goat cheese for a tangy twist
• incorporating whatever vegetables you have on hand

There’s no “perfect” version — just what feels good and tastes good.

A Dish Meant for Gathering

This pie is perfect for:

• Easter brunch
• Passover-friendly adaptations
• spring gatherings
• family dinners
• meal prep for the week

It’s hearty, nourishing, and made to be shared.

And truly… those are the best kinds of recipes.

✨ A Little Reminder

Food doesn’t have to be complicated to be meaningful.

Some of the most loved dishes come from:

• simple ingredients
• a little creativity
• and a whole lot of heart

This one is a keeper in our home — and I hope it becomes one in yours too.

With love,
Peggy 💛
Curry Girls Kitchen