CHEESY VEGETABLE PIE
This cheesy vegetable pie is extra luxurious, with heaps of different vegetables, coated in a silky, cheesy sauce. It's so easy to make too!
Provided by Becca Heyes
Categories Main meals
Time 1h
Number Of Ingredients 18
Steps:
- Heat a dash of oil in a large frying pan, and add the diced carrot, onion, peas, and sweetcorn. Cook over a medium heat for around 10 minutes, until any excess water from the frozen veg has cooked off, and the carrot is beginning to soften. Add the mushrooms, garlic, and asparagus, and cook for a further 5 minutes. Then add the cannellini beans, and mix to combine.
- Meanwhile, melt the butter in a saucepan, over a fairly low heat. Add the flour, and mix to form a roux (a thick paste). Add the milk a little at a time, stirring until smooth each time before adding more. You can find more detailed instructions for how to make a white sauce here. When you've used all the milk, and the sauce is completely smooth, add the herbs, salt, pepper, and the grated cheese. Mix over a low heat until the cheese has melted.
- Combine the cheese sauce with the cooked vegetables, transfer to a suitable baking dish (mine measured 8 x 8 inches), and set aside to cool for 10 minutes or so. Turn the oven to 190°C (Gas Mark 5 / 375°F) to begin heating up.
- Cut a piece of ready-rolled puff pastry to fit the top of your baking dish (you can roll it out a little thinner if needed), with at least an inch excess all the way round. When the vegetable mixture has cooled a little, place the pastry on top, draping it over the edges of the baking dish. It's ideal if it's not sitting directly on top of the vegetables (but it doesn't matter too much). Cut a ventilation hole in the centre of the pastry, and crimp tightly around the edges of the baking dish with a fork. Pulling downwards, to ensure it's sealed thoroughly, tear away any excess pastry. You can use the scraps to create a design for the top of your pie, if you like (I made a few simple leaf shapes) - just place them on top. Lightly brush the top of the pie with milk, and sprinkle on a small amount of finely grated parmesan.
- Bake for around 30 minutes, or until the pastry is golden brown, crispy, and puffed up. Serve warm.
Nutrition Facts : ServingSize 1 portion, Calories 649 kcal, Carbohydrate 46.8 g, Protein 23.3 g, Fat 41.6 g, SaturatedFat 18.5 g, Cholesterol 69 mg, Sodium 536 mg, Fiber 6.2 g, Sugar 9.4 g
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
IMPOSSIBLY EASY VEGETABLE PIE
Dinner just doesn't get any easier than this comforting vegetable pie-it even makes its own crust! To make it even quicker, substitute a 10-ounce package of frozen chopped broccoli or cauliflower for the fresh; it doesn't need to be boiled. Just thaw, drain and add it to the pie.This recipe is by Betty Crocker and was originally published in the Hartford Courant.
Categories Entrees
Time 59m59S
Yield 8
Number Of Ingredients 9
Steps:
- Step 1: Heat oven to 400 F. Grease a 9-inch pie plate.
- Step 2: In a medium saucepan, heat 1 inch of salted water to boiling. Add 2 cups chopped broccoli (or cauliflower); cover and heat to boiling. Cook about 5 minutes, or until almost tender; drain thoroughly.
- Step 3: In the greased pie plate, stir together the cooked broccoli, 1/3 cup chopped onion, 1/3 cup chopped bell pepper and 1 cup shredded cheddar cheese (4 ounces).
- Step 4: In a bowl, combine 1/2 cup biscuit mix (such as Original Bisquick mix), 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 eggs. Stir together until blended. Pour into the pie plate.
- Step 5: Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 134 calories, Sugar 3 g, Fat 7 g, Carbohydrate 11 g, Cholesterol 57 mg, Fiber 0.9 g, Protein 8 g, SaturatedFat 4 g, Sodium 252 mg, TransFat 0.2 g
IMPOSSIBLY EASY VEGETABLE PIE
A delightfully easy and delicious vegetable pie from Bisquick. Makes getting dinner on the table a snap.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 9-inch pie plate with non-stick cooking spray.
- In a 2-quart saucepan, heat 1 inch of salted water.
- Add broccoli; cover and bring to a boil.
- Cook 5 minutes or until almost tender; drain thoroughly.
- In a bowl, mix together the broccoli, onion, bell pepper, and cheese.
- Add in the remaining ingredients and stir until blended.
- Transfer mixture to the pie plate.
- Bake, uncovered, at 400 degrees for 30-35 minutes or until golden brown.
- Let rest 5 minutes before cutting to serve.
Nutrition Facts : Calories 187.8, Fat 11.1, SaturatedFat 5.9, Cholesterol 87.7, Sodium 472.8, Carbohydrate 12.4, Fiber 1.3, Sugar 2.3, Protein 10
IMPOSSIBLY EASY CHEESY VEGETABLE PIE
Nothing tops broccoli, cauliflower and carrots covered in cheese, except when they're all baked into an Impossibly Easy Pie.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Mix vegetables, 1 cup of the cheese and the onion in pie plate.
- Stir remaining ingredients except cheese in medium bowl, using fork, until blended. Pour into pie plate.
- Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
Nutrition Facts : Calories 205, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg
IMPOSSIBLY EASY CHEESEBURGER PIE
Get all the great taste of a cheeseburger magically baked in a pie.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
- In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
- Bake about 25 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 10.8 g, Cholesterol 142.1 mg, Fat 20.8 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 9.9 g, Sodium 550 mg, Sugar 3.4 g
REDUCED-FAT IMPOSSIBLY EASY VEGETABLE PIE
I took Bisquick's Impossibly Easy Vegetable Pie and bulked it up with extra veggies and lowered the fat by substituting fat-free milk and cheese and self-rising flour for the Bisquick. It is a completely delicious and low-cal vegetarian dish that would work for a savory breakfast, a brunch, lunch and I've even served it for dinner. You can substitute cauliflower for the broccoli or try half of each. I just love the broccoli too much to try anything else!
Provided by Vraklis
Categories Savory Pies
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF. Spray a 9-inch pie plate with cooking spray.
- Microwave broccoli in a covered dish for 2-3 minutes, or until almost tender. Stir together cooked broccoli, onion, bell pepper and cheese in a medium bowl and transfer mixture to pie plate in an even layer.
- Stir remaining ingredients until blended. Pour over vegetable mixture in 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 103.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 71.3, Sodium 389.5, Carbohydrate 15.4, Fiber 2, Sugar 2, Protein 6.3
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