Best Crustless Vegetable Pie Recipes

Crustless Vegetable Pie (Stove Top) image

Provided by najwa

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 carrot, peeled and sliced
3/4 cup cauliflower, chopped
2 green onions, chopped
1/4 cup peas
1 tablespoon fresh parsley, chopped
2 eggs
1 tablespoon milk
2 ounces feta cheese, crumbled
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
3 tablespoons breadcrumbs
paprika

Steps:

Heat olive oil in a 9 inch skillet, add carrot and cauliflower, cover and cook (stirring) for a few minutes.
Add green onions, peas, and parsley, cover and cook for about a minute.
Mix the eggs, milk, feta cheese, thyme, pepper, and 2 tablespoons bread crumbs in a bowl.
Pour over veggies (cover the surface), and sprinkle remaining bread crumbs on top.
Cover and cook until bottom is light brown, transfer under a broiler and broil until bread brumbs are browned.
Sprinkle with a little paprika.

Nutrition Facts : Calories 346.7, Fat 19.7, SaturatedFat 7.5, Cholesterol 239.3, Sodium 601.5, Carbohydrate 26.8, Fiber 4.4, Sugar 6.8, Protein 16.1

Crustless Vegetable Pie image

Provided by Anita Hoffman

Categories Vegetables

Time 1h5m

Number Of Ingredients 9

1 pkg (10 ounce) frozen chopped broccoli or cauliflower
1/3 c chopped onion
1/3 c chopped green pepper
1 c shredded cheddar cheese
1/2 c bisquick
1 c milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

Steps:

1. The frozen broccoli doesn't need to be cooked. Just thaw, drain and add it to the pie.
2. Stir together broccoli, onion, green pepper and cheese. Put into a greased 9 inch pie pan.
3. Blend remaining ingredients. Pour into pie pan.
4. Bake at 400 degrees for 35-45 minutes or until golden brown. Cool 5 minutes.