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
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
LAYERED TORTILLA PIE
This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
LAYERED VEGETABLE PIE
I saw this in a magazine today & wanted to keep the recipe as I have eaten lots of things like this. Simple, easy & tasty. I have suggested some optional additions, but that's up to you. If desired, you could also add some proscuitto or other meat for a non-vegetarian pie.
Provided by MrsSPheonix
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice pumpkin into even sized pieces, then cook until just tender.
- Roast and peel the peppers, cut into large pieces.
- Mix the ricotta with parmesan, salt, pepper and garlic.
- Sprinkle a touch of nutmeg over the spinach (if using).
- Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
- Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
- Brush the pastry edge with egg, then use the puff pastry to make a lid.
- Pinch the two pastries together to seal& brush the top with beaten egg.
- Make a small hole in the top to let steam escape.
- Bake at 200C (400F) for 20 minutes or until golden.
VEGGIE MEXICAN LAYERED CASSEROLE
I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.
Provided by Jamie Justice Yost
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
- Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
- Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
- Remove from oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 43.2 g, Cholesterol 43.6 mg, Fat 17.8 g, Fiber 8 g, Protein 18.8 g, SaturatedFat 9.7 g, Sodium 948.8 mg, Sugar 3.9 g
LAYERED VEGETABLE CAKE
Make and share this Layered Vegetable Cake recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
- In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
- Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
- The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
- At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
- Whisk together the eggs, vegetable stock & cream then season lightly.
- Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
- Bake for 1 hour, then remove the foil & bake another 30 minutes.
- Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
- Let it cool just slightly, then cut into wedges & serve.
Nutrition Facts : Calories 209.7, Fat 6.4, SaturatedFat 3.3, Cholesterol 67.7, Sodium 299, Carbohydrate 32.5, Fiber 5.5, Sugar 7.6, Protein 6.7
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