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
SUMMER VEGETABLE PIE
Simple single crust vegetable pie is perfect for a simple no-meat supper or lunch accompanied with a tossed salad and sweet rolls.
Provided by ellie_
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Make crust by sifting flours and salt together in a large bowl. Cut in margarine (or butter) until it resembles corn meal. Blend in water one tablespoon at a time until dough holds together.
- On a floured board, knead dough a few times and then pat it into a thick patty or disc. Place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use.
- Preheat oven to 375-degrees F.
- Melt butter (or margarine) in a large skillet over med low heat. Add garlic, onion and celery. Saute for 5-10 minutes or until onion is tender.
- Stir in zucchini, carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender.
- Stir in peas and corn and cook for another 5 minutes.
- Stir in honey, mustard, salt, pepper and sage. Remove from heat.
- Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid.
- Roll out crust to fit a 9" pie dish or quiche pan (I use a quiche dish).
- Place in dish and trim edges and crimp or make decorative edging.
- Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes.
- Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley.
- Brush crust edges with milk or egg wash.
- Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes).
- Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 412.5, Fat 25.2, SaturatedFat 15.5, Cholesterol 67.4, Sodium 606.6, Carbohydrate 38.6, Fiber 5.6, Sugar 8.1, Protein 11
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