Best 3 Impossibly Easy Vegetable Pie Recipes
There are few dishes more comforting than a hearty vegetable pie, with its golden crust and warm, flavorful filling. Not only is it an incredibly versatile dish with endless variations, but it's also an easy one to master. Whether you're a seasoned cook or a complete beginner, with the right guidance and tips, you'll be able to create an impossibly easy vegetable pie that will satisfy even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
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
IMPOSSIBLY EASY CHEESY VEGETABLE PIE
Nothing tops broccoli, cauliflower and carrots covered in cheese, except when they're all baked into an Impossibly Easy Pie.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Mix vegetables, 1 cup of the cheese and the onion in pie plate.
- Stir remaining ingredients except cheese in medium bowl, using fork, until blended. Pour into pie plate.
- Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
Nutrition Facts : Calories 205, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg
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 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
Tips:
- Choose fresh, seasonal vegetables: This will ensure that your pie is packed with flavor and nutrients.
- Don't overcook the vegetables: You want them to be tender but still have a bit of a bite to them.
- Use a variety of vegetables: This will give your pie a more interesting flavor and texture.
- Don't be afraid to experiment: There are many different ways to make a vegetable pie, so feel free to get creative with your ingredients and flavors.
- Make sure your pie crust is well-cooked: This will help to prevent it from becoming soggy.
- Let your pie cool slightly before serving: This will help the filling to set and make it easier to slice.
Conclusion:
Vegetable pie is a delicious, nutritious, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to get your daily dose of vegetables, and it's also a great way to use up leftover vegetables. With so many different ways to make it, there's sure to be a vegetable pie recipe that everyone will love.
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