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
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
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
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
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
EASY VEGETABLE PIE
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. 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 oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg 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 ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
MAGIC APPLE PIE
"This pie is unique-it forms its own crust on top as it bakes, and it has a chewy cake-like consistency," says Helen Hassler of Reinholds, Pennsylvania. It's inexpensive, too-just 13 cents per slice!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg. Add the sugar, flour, baking powder and salt. Stir in apple and raisins. Spread into a greased 9-in. pie plate. , Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 104mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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