Best Southern Vegetable Pie Recipes

VEGETABLE PIE

Vegetable Pie image

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

Time 1h

Number Of Ingredients 11

Ingredients

1 9-inch pre-baked pie crust
3 tomatoes (, peeled and sliced (Roma work best))
1 small zucchini (, sliced into rings)
1 small yellow squash (, sliced into rings)
1/2 cup sweet onion ((or red onion), sliced)
10 fresh basil leaves (, chopped)
1 cup shredded mozzarella cheese
1 cup freshly shredded cheddar cheese
3/4 cup mayonnaise ((or half mayo, half Greek yogurt))
2 Tablespoons freshly grated parmesan cheese
salt and freshly ground black pepper

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

SOUTHERN VEGETABLE PIE

Southern Vegetable Pie image

I have no idea why this recipe's title says "pie." It's more like a savory vegetable pudding! Perfect side dish for a holiday or special occasion meal! From the Nov 2001 issue of "Bon Apetit."

Provided by yooper

Categories Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
12 ounces zucchini, cut into 1/4 inch-thick slices (about 3)
1 large red onion, thinly sliced
8 ounces mushrooms, sliced
1 red bell pepper, seeded,thinly sliced
1 yellow bell pepper, seeded,thinly sliced
1 green bell pepper, seeded,thinly sliced
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
6 large eggs
1/2 cup whipping cream
1 3/4 teaspoons salt
1 3/4 teaspoons ground black pepper
4 cups day-old crustless French bread, 1/2 inch cubes
2 cups packed grated swiss cheese (about 8 ounces)
1 (8 ounce) package chilled cream cheese, diced

Steps:

Preheat oven to 350.
Butter 13x9x2-inch glass baking dish.
Heat olive oil in heavy large pot over medium-high heat.
Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme and saute until vegetables are just crisp-tender, about 15 minutes.
Cool briefly.
Whisk eggs, whipping cream, salt and pepper in large bowl to blend.
Stir in bread cubes, Swiss cheese, cream cheese, then vegetables.
Pour into prepared baking dish.
Bake until egg mixture is brown on top and bubbling around the edges, about 45 minutes.
Let stand 10 minutes.
Cut into squares and serve warm.

Nutrition Facts : Calories 580.3, Fat 35.6, SaturatedFat 17, Cholesterol 235, Sodium 1100.4, Carbohydrate 44.2, Fiber 3.9, Sugar 3.9, Protein 22.3

VEGGIE POT PIE

Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
Bake in preheated oven for 30 minutes, or until the crust is brown.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g