Favourite Spring Vegetable Pie

This is a no-pastry vegetable pie where fresh breadcrumbs do the work of a crust. Half on the bottom, half on the top, with a custardy filling of sauteed spring vegetables, eggs, milk, and crumbled feta baked between them.

The vegetable order matters. Carrots and cauliflower go in first because they take the longest, sauteed covered with a splash of water to steam them tender without browning. Scallions follow for just a minute of softening, then thawed peas and parsley get stirred in off the heat to keep their bright color and snap.

The egg and feta mixture is what binds and seasons everything. Beaten eggs whisked with milk, crumbled feta, and dried thyme take the place of cream and a pile of cheese in a heavier quiche. The feta is salty and tangy enough to season the dish on its own. Bake until set and golden, rest 10 minutes for clean slices.

Pro Tips

• Saute the carrots and cauliflower covered with a splash of water, this steams them tender without browning
• Add scallions and peas off the heat to keep them bright and crisp-tender
• Use fresh breadcrumbs not dry, they crisp better and absorb the egg mixture for a real crust effect
• Let the pie rest 10 minutes after baking, this firms the eggs and lets the slices hold their shape

Variations

• Swap cauliflower for broccoli florets or chopped asparagus
• Use goat cheese or grated parmesan in place of feta for a different cheese profile
• Add 1 tablespoon fresh dill or chives for extra spring freshness