Best 3 Layered Vegetable Pie Recipes
Layered vegetable pie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a fun and creative way to use up leftover vegetables. Whether you are looking for a quick and easy weeknight dinner or a special occasion dish, a layered vegetable pie is sure to please. With so many different variations to choose from, you are sure to find a recipe that you and your family will love.
Let's cook with our recipes!
VEGETABLE PIE
This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
- Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
- Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
- Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
- To serve, cut into slices and serve warm.
Nutrition Facts : Calories 252 kcal, Carbohydrate 4 g, Protein 9 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LAYERED VEGETABLE PIE
I saw this in a magazine today & wanted to keep the recipe as I have eaten lots of things like this. Simple, easy & tasty. I have suggested some optional additions, but that's up to you. If desired, you could also add some proscuitto or other meat for a non-vegetarian pie.
Provided by MrsSPheonix
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice pumpkin into even sized pieces, then cook until just tender.
- Roast and peel the peppers, cut into large pieces.
- Mix the ricotta with parmesan, salt, pepper and garlic.
- Sprinkle a touch of nutmeg over the spinach (if using).
- Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
- Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
- Brush the pastry edge with egg, then use the puff pastry to make a lid.
- Pinch the two pastries together to seal& brush the top with beaten egg.
- Make a small hole in the top to let steam escape.
- Bake at 200C (400F) for 20 minutes or until golden.
LAYERED TORTILLA PIE
This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
Tips:
- For a crispier crust, pre-bake the pie crust for 10 minutes before filling it. - To prevent a soggy crust, brush the bottom of the pie crust with a beaten egg white before filling it. - Use a variety of vegetables for a more flavorful pie. Some good choices include carrots, celery, onions, potatoes, and peas. - Season the vegetables well with salt and pepper. You can also add other herbs and spices, such as garlic, thyme, or rosemary. - Use a thickener, such as flour or cornstarch, to help bind the filling together. - Bake the pie until the crust is golden brown and the filling is bubbling. - Let the pie cool for at least 15 minutes before serving. This will help the filling to set.Conclusion:
A layered vegetable pie is a delicious and hearty meal that is perfect for any occasion. It is easy to make and can be customized to your liking. With so many different variations, there is sure to be a vegetable pie recipe that everyone will enjoy. So next time you are looking for a tasty and satisfying meal, give a layered vegetable pie a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #savory-pies #lunch #main-dish #eggs-dairy #vegetables #oven #vegetarian #cheese #eggs #dietary #greens #spinach #onions #peppers #equipment
You'll also love