Crustless Vegetable Pie Stove Top Recipes

CRUSTLESS VEGETABLE PIE (STOVE TOP)

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.

IMPOSSIBLY EASY VEGETABLE PIE

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.

CRUSTLESS VEGETABLE PIE

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.

CRUST FOR VEGGIE POT PIE

Steps:

• Heat oven to 425 degrees F (220 degrees C).
• Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
• Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
• Use this pie crust as directed in your favorite pie recipe.