Balsamic-Twisted Savory Veggie Pie with Quail Eggs and Goat Cheese

Mar 10, 2025

This Balsamic-Twisted Savory Veggie Pie is a showstopper for any meal. The combination of flaky shortcrust pastry, creamy cheese filling, roasted balsamic-glazed vegetables, and delicate quail eggs creates an irresistible dish packed with flavor and texture. Whether served as a centerpiece for brunch or a comforting dinner, this pie offers a gourmet experience with minimal effort.

Why You’ll Love This Recipe

Flaky, Buttery Crust – A homemade shortcrust pastry that melts in your mouth.
Rich, Creamy Filling – A luscious mix of potatoes, cream cheese, and parmesan.
Balsamic-Infused Vegetables – Roasted carrots and radishes bring a deep, caramelized flavor.
A Unique Twist – Quail eggs and blue-veined goat cheese elevate this dish to a gourmet level.

Ingredients

For the Shortcrust Pastry:

200 g 00 flour
1 teaspoon table salt
130 g cold butter, diced
60 g ice water
1 teaspoon sugar

For the Filling:

250 g potatoes
100 g shelled peas
200 g cream cheese
50 g parmesan cheese
1 small onion
1 clove garlic
100 g mature blue-veined goat’s cheese or feta cheese
6-7 carrots
6 radishes
1 tablespoon Giusti 4 Gold Medals Balsamic Vinegar
6 quail’s eggs
Sprigs of dill

Instructions

1. Prepare the Shortcrust Pastry

Dissolve salt in the ice water.
In a mixing bowl, sift the flour, add sugar, and mix. Add chilled cubed butter.
Using a planetary mixer with a flat beater attachment, mix until the texture resembles breadcrumbs.
Gradually add ice water, mixing at low speed until a uniform dough forms.
Shape the dough into a ball, wrap in cling film, and refrigerate for 30 minutes.
Roll out the dough on a floured surface (or between two baking sheets) to about 4 mm thickness.
Line a 20 x 30 cm baking tray with parchment paper and fit the dough inside, ensuring it extends up the sides.

2. Prepare the Filling

Wash potatoes thoroughly and grate them (skin-on) into a bowl.
Thinly slice the onion and add it to the potatoes.
Stir in the cream cheese (drain any excess whey), grated parmesan, and grated garlic.
Season with pepper, mix well, and set aside.

3. Prepare the Vegetables and Eggs

Blanch peas for a few minutes, cool them in ice water, and set aside.
Boil quail eggs, peel them, and keep them aside.
Wash and peel the carrots, keeping a small piece of the tops intact, then cut them in half lengthwise.
Wash radishes.
Toss carrots and radishes with olive oil, Giusti 4 Gold Medals Balsamic Vinegar, salt, and pepper.
Roast in a preheated oven at 200°C (392°F) for 20 minutes until caramelized.

4. Assemble and Bake the Pie

Prick the pastry base with a fork to prevent puffing.
Spread the cheese and potato mixture evenly over the crust.
Bake on a medium-low oven shelf at 180°C (356°F) for 25 minutes, or until the pastry is golden brown.
Remove from the oven and top with roasted carrots, radishes, peas, crumbled goat cheese, and sprigs of dill.
Sprinkle with salt, drizzle with a bit of olive oil, and serve warm.

This Balsamic-Twisted Savory Veggie Pie combines rustic charm with gourmet flavors, making it an excellent dish for any occasion. The creamy, cheesy filling contrasts beautifully with the tangy, roasted vegetables, while the quail eggs and dill add a refined touch. Give this recipe a try and enjoy a sophisticated, restaurant-quality dish from the comfort of your kitchen!

In this recipe: