VALERIE'S ITALIAN VEGGIE PIE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 10
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.
SUMMER GARDEN CRUSTLESS QUICHE
This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.
Provided by Singer6
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
- Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 12.6 g, Cholesterol 195.3 mg, Fat 20.5 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 9.8 g, Sodium 406.4 mg, Sugar 4 g
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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