Green Garden Veg Pie Recipes

IMPOSSIBLE GARDEN PIE

Steps:

• Heat oven to 400 degrees.
• Grease a 10 inch cake pan.
• In a medium bowl, combine the zucchini, tomato, mozzarella cheese and onion.
• Sprinkle vegetable mix into cake pan.
• In another bowl, beat remaining ingredients 1 minute with an electric mixer on medium speed.
• Pour over the vegetables in the cake pan.
• Bake 35-40 minutes or until a knive inserted in the center of the pie comes out clean. Cool 5 minutes.

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.

GREEN GARDEN VEG PIE

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
• Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
• Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat the oven to 450 degrees F and bring a large pot of water to the boil.
• Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
• Drain all the vegetables and pat dry.
• Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
• Bake for 20 to 25 minutes until the topping is golden and crisp.
• Serve straight from the oven.

GREEN VEGETABLE PIE

Steps:

• Gently saute onions in olive oil till soft, add green vegetables and cook till veges are tender but still a little crisp (about 10 mins).
• Meanwhile, trim one piece of pastry to fit pie plate and bake blind for approximately 15 mins at 200 degrees Celsius.
• Cool slightly.
• Beat eggs and yoghurt until creamy, add the 1/2 cup of parmesan, tamari and parsley.
• Season with salt and pepper to taste.
• Place cooked veges in pastry base.
• Pour egg mix over veges, sprinkle with extra parmesan.
• Use second sheet of pastry to create pastry lattice (brush with milk) or leave plain, as desired.
• Bake at 200 degrees Celsius for 10 mins, reduce oven to 180 degrees Celsius and bake for a further 25 minutes or until golden.
• Serve warm or cold.