Spring Vegetable Pie Recipes

SPRING VEGETABLE PIE

Spring Vegetable Pie image

This recipe comes from Knorr Soup Recipes. Makes a great brunch dish when served with fresh mixed fruits. If you can't find Knorr Spring Vegetable flavor recipe mix you may use Knorr Vegetable soup & recipe mix.For those who like a little more cheese, you may add an additional 1/2 cup shredded Swiss Cheese Prep time is the time it takes to mix up recipe. It DOES NOT allow for Spinach Thaw time

Provided by redwine

Categories Brunch

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
1 1/2 cups milk
1 cup shredded swiss cheese (about 4 ounces)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1 1/4 ounce) package knorr spring vegetable soup mix
1 (9 inch) frozen deep dish pie shell

Steps:

Preheat oven and baking sheet to 350.
In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
Knorr recipe mix.
Pour into frozen pie crust.
Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.

SKILLET VEGETABLE POTPIE

Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

SPRING VEGETABLE PIE

Spring Vegetable Pie image

Make and share this Spring Vegetable Pie recipe from Food.com.

Provided by Queen of Everything

Categories Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil
1 medium carrot, cut length
1 cup cauliflower, Chopped
3 scallions, minced
1/2 cup frozen peas, Thawed
2 tablespoons fresh parsley, Minced
4 eggs, beaten
2 tablespoons low-fat milk
4 ounces feta cheese, crumbled
1/4 teaspoon dried thyme
pepper
1/2 cup fresh breadcrumb

Steps:

Preheat oven 375F.
Heat oil plus 3 T water in large skillet.
Add the carrots and cauliflower and saute, covered, over moderate heat.
Lift the lid and stir occasionally until crisp tender.
Stir in the scallions and saute for another minute, just until slightly limp.
Stir in peas and parsley and remove from heat.
In mixing bowl, combine beaten eggs with the milk, feta and thyme.
Stir in the skillet mixture and add a little pepper.
Oil a 10 in. tart pan.
Line the bottom with half the crumbs and pour the vegetable mixture in.
Top with the remaining crumbs.
Bake for 20 to 25 minutes, or until set and top is golden.
Let stand for 10 min before cutting.

Nutrition Facts : Calories 188.4, Fat 11.5, SaturatedFat 4.7, Cholesterol 142.1, Sodium 365.9, Carbohydrate 11.8, Fiber 1.8, Sugar 3.3, Protein 9.6

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