Egg And Vegetable Pie Recipes

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VEGETABLE POTPIE

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15



Vegetable Potpie image

Steps:

  • Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 tablespoons water
8 ounces extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons cornstarch
1/2 teaspoon onion salt
2 tablespoons canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

EGG AND VEGETABLE PIE

This is a really yummy, quick and healthy dinner. It's especially good for cleaning out the fridge at the end of the week. My flatmate used to make it all of the time, his signature dish. I always double the ingredients because everyone goes back for seconds!!

Provided by KatieStew

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Egg and Vegetable Pie image

Steps:

  • Whisk eggs together.
  • Add flour and oil gradually and beat until smooth.
  • Add all other ingredients.
  • Place in a greased pie dish.
  • Bake at 200 celcius for 30 minutes
  • Serve hot with tomato sauce (ketchup).

Nutrition Facts : Calories 553, Fat 45.8, SaturatedFat 11.6, Cholesterol 290.2, Sodium 470.8, Carbohydrate 18.8, Fiber 1.7, Sugar 2.7, Protein 17.2

5 eggs
2 slices bacon, chopped
1 medium zucchini, grated
1/2 red capsicum, chopped
1 carrot, grated
1 cup grated cheese
1/2 cup vegetable oil
1/2 cup self raising flour

VALERIE'S ITALIAN VEGGIE PIE

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 10



Valerie's Italian Veggie Pie image

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
  • Pat the crescent roll dough into a 9-by-13-inch casserole dish.
  • In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
  • Bake until golden brown, 30 to 40 minutes.

3 tablespoons olive oil
8 ounces white button mushrooms, sliced
2 shallots, chopped
One 5-ounce bag baby spinach, washed and dried
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated crescent rolls
4 cups shredded mozzarella
3 tablespoons grated Parmesan or Pecorino-Romano
3 eggs, beaten

VEGETABLE FILO PIE

Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad.

Provided by Anne Buchanan

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 9

Number Of Ingredients 10



Vegetable Filo Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
  • Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
  • Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
  • Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
  • Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
  • Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 21.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 297.4 mg, Sugar 0.7 g

5 cups chopped mixed vegetables
1 egg
2 tablespoons olive oil, divided
1 clove garlic, chopped
½ cup crumbled feta cheese
1 tablespoon melted butter
salt and pepper to taste
dried dill weed to taste
onion powder to taste
8 sheets phyllo dough

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



Impossibly Easy Vegetable Pie image

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

2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

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