Roasted Vegetable and Goat Cheese Pie with Flaky Crust

Quick Recipe Version (TL;DR)

• Yield: 8 slices (1 standard 9-inch pie)
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 1 refrigerated 9-inch pie crust
• 2 medium zucchini (about 12 oz / 340 g), sliced into 1/2-inch half-moons
• 2 bell peppers (about 10 oz / 285 g total), cut into 1-inch strips
• 1 large red onion, sliced into 1/2-inch wedges
• 3 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt, divided; plus 1/2 tsp black pepper
• 2 large eggs
• 1/2 cup (120 ml) half-and-half
• 5 oz (140 g) goat cheese, crumbled
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 2 tbsp chopped fresh basil or parsley

Do This

• 1. Heat oven to 425°F (220°C). Toss zucchini, peppers, and onion with 2 tbsp olive oil, balsamic, 1/2 tsp salt, and pepper; roast 25–30 minutes.
• 2. Lower oven to 375°F (190°C). Fit pie crust into a 9-inch pie dish; chill 10 minutes.
• 3. Blind bake crust: line with parchment, fill with pie weights, bake 12 minutes; remove weights and bake 5 minutes more.
• 4. Whisk eggs, half-and-half, Dijon, remaining 1/2 tsp salt, thyme, and basil/parsley; stir in goat cheese.
• 5. Spread roasted vegetables in the crust; pour in goat cheese custard.
• 6. Bake at 375°F (190°C) for 40–45 minutes until set and deeply golden.
• 7. Cool 15–20 minutes before slicing for clean pieces.

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Why You’ll Love This Recipe

• Roasting the vegetables first concentrates their flavor and adds a sweet, caramelized edge.
• Tangy goat cheese melts into the filling for creamy pockets without feeling heavy.
• A flaky crust and a set custard make it easy to slice neatly for lunch, brunch, or dinner.
• Great warm, room temp, or chilled, so it’s perfect for entertaining and make-ahead plans.

Grocery List

• Produce: 2 medium zucchini, 2 bell peppers, 1 large red onion, fresh thyme, fresh basil or parsley
• Dairy: 5 oz (140 g) goat cheese, 1/2 cup (120 ml) half-and-half, 2 large eggs
• Pantry: 1 refrigerated 9-inch pie crust, olive oil, balsamic vinegar, Dijon mustard, kosher salt, black pepper

Full Ingredients

Roasted Vegetables

• 2 medium zucchini (about 12 oz / 340 g), sliced into 1/2-inch half-moons
• 2 bell peppers (about 10 oz / 285 g total), any colors, seeded and cut into 1-inch strips
• 1 large red onion (about 10 oz / 285 g), sliced into 1/2-inch wedges
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Goat Cheese Custard Filling

• 2 large eggs
• 1/2 cup (120 ml) half-and-half
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1 tbsp chopped fresh thyme (or 1 tsp dried thyme)
• 2 tbsp chopped fresh basil or parsley (or a mix)
• 5 oz (140 g) goat cheese, crumbled

Crust and Finishing

• 1 refrigerated 9-inch pie crust (about 7–9 oz / 200–255 g, depending on brand)
• 1 tsp all-purpose flour, for dusting (optional, for rolling)
• Parchment paper and pie weights or dried beans, for blind baking

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Arrange a rack in the middle of the oven. Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (this helps the vegetables caramelize and makes cleanup easy).

Step 2: Roast the vegetables until caramelized

On the prepared baking sheet, toss together the zucchini, bell peppers, and red onion with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread into an even layer (crowding causes steaming, so use two pans if needed).

Roast at 425°F (220°C) for 25–30 minutes, stirring once halfway through, until the edges are browned and the onions are tender. Set aside to cool for at least 10 minutes so the filling doesn’t overheat the crust.

Step 3: Lower the oven temperature and prepare the crust

Reduce oven temperature to 375°F (190°C). Fit the refrigerated pie crust into a 9-inch pie dish, gently pressing it into the corners without stretching. Fold and crimp the edges as you like.

Chill the crust in the refrigerator for 10 minutes while the oven comes down to temperature. (This helps it hold its shape and bake up flakier.)

Step 4: Blind bake for a crisp, flaky base

Line the chilled crust with parchment paper, then fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes.

Carefully lift out the parchment and weights. Return the crust to the oven and bake for 5 minutes more, just until the bottom looks dry and lightly golden. This step helps prevent a soggy crust once the custard goes in.

Step 5: Whisk the goat cheese custard

In a medium bowl, whisk the 2 eggs, 1/2 cup (120 ml) half-and-half, 1 tsp Dijon mustard, and 1/2 tsp kosher salt until smooth. Stir in the thyme and basil/parsley.

Gently fold in the crumbled goat cheese. It won’t fully dissolve, and that’s perfect; you’ll get creamy tangy pockets throughout the pie.

Step 6: Assemble the pie

Spread the roasted vegetables evenly in the partially baked crust. Pour the goat cheese custard over the top. Use a spoon to nudge vegetables into an even layer so the custard can settle around them.

If your pie dish is very full, place it on a rimmed baking sheet to catch any drips.

Step 7: Bake until set, then rest before slicing

Bake at 375°F (190°C) for 40–45 minutes, until the center is set (it should jiggle slightly but not look wet) and the crust is deeply golden. If the edges brown too quickly, loosely tent the rim with foil for the last 10–15 minutes.

Cool for 15–20 minutes before slicing. This rest time helps the custard finish setting so you get clean, sturdy slices.

Pro Tips

• Prevent watery filling: Roasting drives off moisture, but zucchini can still release liquid. Don’t skip the roasting step, and let the vegetables cool a bit before assembling.
• Don’t crowd the pan: If the vegetables are piled up, they steam instead of caramelize. Use two baking sheets if needed.
• Blind bake for flakiness: Even a short blind bake makes a noticeable difference in crispness under a custardy filling.
• Goat cheese handling: Crumble it cold for neat pieces, or let it warm slightly if you prefer it to blend more smoothly into the custard.
• Know when it’s done: The center should be just set. If you insert a knife 1 inch from the center, it should come out mostly clean.

Variations

• Mediterranean twist: Add 1/4 cup (25 g) sliced Kalamata olives and swap basil for fresh oregano.
• Extra greens: Stir 2 packed cups (60 g) baby spinach into the roasted vegetables after they come out of the oven (the residual heat will wilt it).
• Puff pastry tart: Use 1 thawed sheet puff pastry instead of pie crust; bake on a sheet pan at 400°F (205°C) for 25–30 minutes, until puffed and deep golden.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.

Reheat: For best texture, warm slices on a baking sheet at 350°F (175°C) for 10–15 minutes (the crust stays crisper than microwaving). The microwave works in a pinch; heat in 30-second bursts until warm.

Make-ahead: Roast the vegetables up to 2 days ahead and refrigerate. You can also blind bake the crust up to 1 day ahead; cool, cover, and keep at room temperature. Assemble and bake the day you plan to serve.

Freeze: Freeze baked, cooled slices wrapped well for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until hot.

Nutrition (per serving)

Approximate (based on 8 slices): 360 calories, 10 g protein, 28 g carbohydrates, 24 g fat, 3 g fiber, 5 g sugar, 520 mg sodium.