Best Impossibly Easy Cheesy Vegetable Pie Recipes

IMPOSSIBLY EASY ZUCCHINI PIE

Steps:

• Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
• Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
• Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

IMPOSSIBLY EASY VEGETABLE PIE

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.

IMPOSSIBLY EASY CHEESY CHILE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

IMPOSSIBLY EASY CHEESY VEGETABLE PIE

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.

CHEESY VEGETABLE PIE

Steps:

• Heat a dash of oil in a large frying pan, and add the diced carrot, onion, peas, and sweetcorn. Cook over a medium heat for around 10 minutes, until any excess water from the frozen veg has cooked off, and the carrot is beginning to soften. Add the mushrooms, garlic, and asparagus, and cook for a further 5 minutes. Then add the cannellini beans, and mix to combine.
• Meanwhile, melt the butter in a saucepan, over a fairly low heat. Add the flour, and mix to form a roux (a thick paste). Add the milk a little at a time, stirring until smooth each time before adding more. You can find more detailed instructions for how to make a white sauce here. When you've used all the milk, and the sauce is completely smooth, add the herbs, salt, pepper, and the grated cheese. Mix over a low heat until the cheese has melted.
• Combine the cheese sauce with the cooked vegetables, transfer to a suitable baking dish (mine measured 8 x 8 inches), and set aside to cool for 10 minutes or so. Turn the oven to 190°C (Gas Mark 5 / 375°F) to begin heating up.
• Cut a piece of ready-rolled puff pastry to fit the top of your baking dish (you can roll it out a little thinner if needed), with at least an inch excess all the way round. When the vegetable mixture has cooled a little, place the pastry on top, draping it over the edges of the baking dish. It's ideal if it's not sitting directly on top of the vegetables (but it doesn't matter too much). Cut a ventilation hole in the centre of the pastry, and crimp tightly around the edges of the baking dish with a fork. Pulling downwards, to ensure it's sealed thoroughly, tear away any excess pastry. You can use the scraps to create a design for the top of your pie, if you like (I made a few simple leaf shapes) - just place them on top. Lightly brush the top of the pie with milk, and sprinkle on a small amount of finely grated parmesan.
• Bake for around 30 minutes, or until the pastry is golden brown, crispy, and puffed up. Serve warm.

IMPOSSIBLY EASY CHEESEBURGER PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Preheat oven to 400F. Spray 9-inch pie plate with nonstick cooking spray. Heat 1 inch salted water to boiling in saucepan. Add broccoli; cover and heat to boiling. Cook broccoli about 5 min or until almost tender. Drain thoroughly. Stir together broccoli, onion, bell pepper and cheese in pie plate. Whisk together remaining ingredients. Pour into pie plate. Bake 35-40 min or until knife inserted in center comes out clean. Cool for 5 min before serving.

REDUCED-FAT IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400ºF. Spray a 9-inch pie plate with cooking spray.
• Microwave broccoli in a covered dish for 2-3 minutes, or until almost tender. Stir together cooked broccoli, onion, bell pepper and cheese in a medium bowl and transfer mixture to pie plate in an even layer.
• Stir remaining ingredients until blended. Pour over vegetable mixture in pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

IMPOSSIBLE GARDEN PIE

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with cheese. , In another large bowl, whisk the biscuit mix, eggs and milk until smooth; pour over cheese. Bake, uncovered, at 400° for 30-35 minutes or until set and a thermometer inserted in the center reads 160°. Let stand for 5 minutes before cutting.

EASY VEGETABLE PIE

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

IMPOSSIBLY EASY TRIPLE CHEESE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
• Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

IMPOSSIBLE VEGETABLE PIE

Steps:

• Preheat the oven to 400 degrees fahrenheit.
• Grease a 10" pie plate.
• Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain.
• In a bowl, mix the cooked broccoli, onion green pepper and cheese.
• Pour this mixture into the greased pie plate.
• In another bowl, mix the Bisquick, milk, eggs, salt and pepper.
• Pour on top of the vegetables in the pie plate.
• Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Spray a 9-inch pie plate with non-stick cooking spray.
• In a 2-quart saucepan, heat 1 inch of salted water.
• Add broccoli; cover and bring to a boil.
• Cook 5 minutes or until almost tender; drain thoroughly.
• In a bowl, mix together the broccoli, onion, bell pepper, and cheese.
• Add in the remaining ingredients and stir until blended.
• Transfer mixture to the pie plate.
• Bake, uncovered, at 400 degrees for 30-35 minutes or until golden brown.
• Let rest 5 minutes before cutting to serve.