CHEESE AND GARDEN VEGETABLE PIE
A wonderful main dish pie that tastes great hot or cold.
Provided by this-is-a-deleted-account
Categories Main Dish Recipes Savory Pie Recipes
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
- In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
- Bake at 350 degrees F for 25 minutes or until edges brown.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 12.1 g, Cholesterol 22.9 mg, Fat 24.6 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 395.6 mg, Sugar 2.4 g
VEGETABLE PIE
This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
- Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
- Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
- Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
- To serve, cut into slices and serve warm.
Nutrition Facts : Calories 252 kcal, Carbohydrate 4 g, Protein 9 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
VEGETABLE CHEESE PIE
Make and share this Vegetable Cheese Pie recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Savory Pies
Time 3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make Pastry.
- Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated.
- Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour.
- Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes.
- Make Filling while Shell Chills.
- Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry.
- Wash leeks in a bowl of cold water, then lift out and drain.
- Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely.
- Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper.
- Assemble and Bake Pie:.
- Put baking sheet in the middle of oven and preheat to 425°F
- Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell.
- Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.
EASY VEGETABLE PIE
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
MEDITERRANEAN VEGETABLE-CHEESE PIE
Categories Cheese Egg Vegetable Breakfast Brunch Bake Low Fat Vegetarian Feta Ricotta Spinach Spring Summer Healthy Cottage Cheese Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.
IMPOSSIBLE VEGETABLE PIE
If you like easy meals, try this one. It is a good recipe to keep handy for using the garden vegetables up because any veggies can be substituted.
Provided by Petunia
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Grease a 10" pie plate.
- Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain.
- In a bowl, mix the cooked broccoli, onion green pepper and cheese.
- Pour this mixture into the greased pie plate.
- In another bowl, mix the Bisquick, milk, eggs, salt and pepper.
- Pour on top of the vegetables in the pie plate.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving.
FARMLAND VEGETABLE PIE
Provided by Ian Knauer
Categories Bake Father's Day Back to School Dinner Lunch Corn Squash Summer Okra Potluck Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make filling:
- Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
- Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
- Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
- Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
- Make crust and bake pie:
- Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
- Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
- Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
- Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
- Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
- Brush crust with additional milk, then cut 3 steam vents.
- Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
IMPOSSIBLE GARDEN PIE
Fresh asparagus and other spring garden vegetables crop up in this light and flavorful egg dish shared by Barbara Gigliotti from Ocala, Florida. The biscuit mix in this "impossible" pie settles to the bottom during baking to create a cheesy crust.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with cheese. , In another large bowl, whisk the biscuit mix, eggs and milk until smooth; pour over cheese. Bake, uncovered, at 400° for 30-35 minutes or until set and a thermometer inserted in the center reads 160°. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 221 calories, Fat 9g fat (4g saturated fat), Cholesterol 124mg cholesterol, Sodium 553mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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5/5 (5)Category Main Course, Side DishCuisine American, SouthernTotal Time 50 mins
- Preheat oven to 400. Cook bacon until crispy, set aside to drain. Add squash, zucchini, red onion to already warm skillet and saute in bacon grease for 3-4 minutes, until it's starting to soften.
- In a separate bowl, combine 1 cup of cheese and mayo. Remove squash and zucchini and layer half of the mixture into the bottom of the pie shell. Top with half of the sliced tomatoes and then spread cheese on top of mixture, then add half of the chopped bacon and top with seasonings.
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