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
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
CRUSTLESS VEGETABLE PIE (STOVE TOP)
Make and share this Crustless Vegetable Pie (Stove Top) recipe from Food.com.
Provided by najwa
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a 9 inch skillet, add carrot and cauliflower, cover and cook (stirring) for a few minutes.
- Add green onions, peas, and parsley, cover and cook for about a minute.
- Mix the eggs, milk, feta cheese, thyme, pepper, and 2 tablespoons bread crumbs in a bowl.
- Pour over veggies (cover the surface), and sprinkle remaining bread crumbs on top.
- Cover and cook until bottom is light brown, transfer under a broiler and broil until bread brumbs are browned.
- Sprinkle with a little paprika.
Nutrition Facts : Calories 346.7, Fat 19.7, SaturatedFat 7.5, Cholesterol 239.3, Sodium 601.5, Carbohydrate 26.8, Fiber 4.4, Sugar 6.8, Protein 16.1
VEGETABLE PIE
A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.
Provided by Fred Eiden
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- -------Prepare crust----------.
- Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
- ---------Prepare vegetable filling---------.
- Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
- -----------Prepare sauce----------.
- Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
- ----------Prepare topping-----------.
- Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
- ------------Make a pie-----------.
- Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
- Because this crust is hearty, I prefer to precook it a bit.
- Experiment with this to find your own preference.
- The trick to this recipe is preparing the filling, sauce, and topping concurrently.
- I usually end up finishing up the sauce last, but I have not given up hope.
SUMMER GARDEN CRUSTLESS QUICHE
This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.
Provided by Singer6
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
- Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 12.6 g, Cholesterol 195.3 mg, Fat 20.5 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 9.8 g, Sodium 406.4 mg, Sugar 4 g
CRUSTLESS VEGETABLE PIE
A flavorful blend of cheddar cheese and broccoli that makes its own crust while it bakes. Reheats well.
Provided by Anita Hoffman
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. The frozen broccoli doesn't need to be cooked. Just thaw, drain and add it to the pie.
- 2. Stir together broccoli, onion, green pepper and cheese. Put into a greased 9 inch pie pan.
- 3. Blend remaining ingredients. Pour into pie pan.
- 4. Bake at 400 degrees for 35-45 minutes or until golden brown. Cool 5 minutes.
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