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
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
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
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
More about "cheese and garden vegetable pie recipes"
GARDEN VEGETABLE PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (7)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.
- Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese. Bake in preheated oven for 30-35 minutes.
EASY VEGETABLE CHEESE PIE RECIPE WITH HOMEMADE CRUST
From karinskottage.com
ROASTED VEGETABLE PIE - REAL GREEK RECIPES
From realgreekrecipes.com
TRISHA YEARWOOD'S VEGETABLE PIES - BETTER HOMES & GARDENS
From bhg.com
MY MOM'S 45-MINUTE VEGGIE CASSEROLE WITH FRIED ONIONS AND …
From businessinsider.com
CHEESE AND GARDEN VEGETABLE PIE RECIPES
From get-all-recipes.com
DELICIOUS CHEESE AND GARDEN VEGETABLE PIE RECIPE
From michiganplum.org
CHEESE AND GARDEN VEGETABLE PIE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CHEESY VEGETARIAN PIE {WITH PUFF PASTRY} - TAMING TWINS
From tamingtwins.com
CHEESY VEGETABLE PIE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY GARDEN VEGETABLE PIE RECIPE - RECIPETIPS.COM
From recipetips.com
IMPOSSIBLY EASY VEGETABLE PIE - A BISQUICK MAKEOVER
From lizshealthytable.com
THE MAGICAL VEGETABLE PIE - THE SEASONED MOM
From theseasonedmom.com
VEGETABLE RICOTTA PIE RECIPE | PICKLED PLUM
From pickledplum.com
VEGETARIAN PIE RECIPES - BBC FOOD
From bbc.co.uk
CHEESE AND GARDEN VEGETABLE PIE - RECIPELER.COM
From recipeler.com
BRILLIANT BACON RECIPES TO BRIGHTEN YOUR WEEKEND - MSN
From msn.com
RUSTIC SAVORY VEGETABLE PIE: RECIPE | UNPEELED JOURNAL
From unpeeledjournal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love