Best Vegetable Cheese Pie Recipes

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MEDITERRANEAN VEGETABLE-CHEESE PIE



Mediterranean Vegetable-Cheese Pie image

Categories     Cheese     Egg     Vegetable     Breakfast     Brunch     Bake     Low Fat     Vegetarian     Feta     Ricotta     Spinach     Spring     Summer     Healthy     Cottage Cheese     Self     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Olive-oil cooking spray
2 medium potatoes, peeled and sliced in 1/8-inch rounds
1/2 cup diced onion
8 oz (about 8 cups) baby spinach
3 kalamata olives, pitted and chopped
2 whole eggs
3 egg whites
1 cup nonfat ricotta or fat-free cottage cheese
1 tbsp feta, crumbled
3 tbsp finely chopped fresh basil or dill, or 3 tsp dried basil or dill, divided into 2 equal portions
3 Roma tomatoes, sliced into 1/4-inch rounds
1 1/2 tbsp grated Asiago or Parmesan
1 1/2 tbsp grated lowfat mozzarella

Steps:

  • Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.

CHEESE AND GARDEN VEGETABLE PIE



Cheese and Garden Vegetable Pie image

A wonderful main dish pie that tastes great hot or cold.

Provided by this-is-a-deleted-account

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 10

Number Of Ingredients 9

1 (9 inch) deep dish pie crust
3 vine-ripened tomatoes
1 small onion
¼ cup chopped green bell pepper
¾ cup mayonnaise
½ cup shredded sharp Cheddar cheese
½ cup shredded mozzarella cheese
3 slices bacon
2 slices bacon, for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
  • In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
  • Bake at 350 degrees F for 25 minutes or until edges brown.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 12.1 g, Cholesterol 22.9 mg, Fat 24.6 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 395.6 mg, Sugar 2.4 g

ROASTED VEGETABLE-CHEESE PIE



Roasted Vegetable-Cheese Pie image

Make and share this Roasted Vegetable-Cheese Pie recipe from Food.com.

Provided by Vino Girl

Categories     Savory Pies

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups cooked basmati rice or 2 cups long-grain rice
2 egg whites, lightly beaten
1/4 cup grated parmesan cheese
cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olive
1 tomatoes, sliced
1/2 cup Fontina cheese, divided

Steps:

  • Preheat oven to 400°.
  • Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
  • Remove from oven. Increase oven temperature to 450°.
  • Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
  • Remove vegetable mixture from oven. Add olives and tomato; toss gently.
  • Reduce oven temperature to 375°.
  • Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

Nutrition Facts : Calories 159.6, Fat 5.7, SaturatedFat 2.7, Cholesterol 14.1, Sodium 318.4, Carbohydrate 20.1, Fiber 2.6, Sugar 3.1, Protein 7.8

VEGETABLE CHEESE PIE



Vegetable Cheese Pie image

Make and share this Vegetable Cheese Pie recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Savory Pies

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tbsp. unsalted butter, cold cut into 1/2 inch cubes
1/4 cup shortening
4 -6 tablespoons ice water
1 large egg, beaten with 2 tbsp. water
10 ounces fresh Baby Spinach
2 medium leeks, chopped (pale green and white parts only)
1/4 cup olive oil
1 medium red onion, chopped
2 medium carrots, diced (1/4 inch dice)
2 cups diced zucchini (1/4 inch dice)
4 garlic cloves, finely chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
16 ounces ricotta cheese
1 large egg, beaten
1 1/2 cups gruyere, coarsely grated

Steps:

  • Make Pastry.
  • Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated.
  • Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour.
  • Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes.
  • Make Filling while Shell Chills.
  • Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry.
  • Wash leeks in a bowl of cold water, then lift out and drain.
  • Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely.
  • Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper.
  • Assemble and Bake Pie:.
  • Put baking sheet in the middle of oven and preheat to 425°F
  • Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell.
  • Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.

MACARONI VEGETABLE CHEESE PIE



Macaroni Vegetable Cheese Pie image

A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg - but since it was completely devoured by my husband and son, it must have been okay. Don't let the cinnamon scare you - it is very subtle. Note: I've included a bit more information in the directions after the first review that informed me I'd left a couple things out (thanks Ellie).

Provided by pattikay in L.A.

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon mild mustard powder
1/2 teaspoon cinnamon
6 ounces mature cheddar cheese, grated
1 egg, beaten
1 tablespoon butter
2 tablespoons chopped scallions
3 tablespoons chopped tomatoes
2/3 cup corn kernel
1/2 cup chopped cooked spinach (optional, I used frozen, thawed and squeezed dry)
2 -4 tablespoons parmesan cheese (optional)
salt
pepper
parsley, for garnish

Steps:

  • heat oven to 350.
  • cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
  • Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
  • Heat till mixture boils, then simmer gently for 5-10 minutes.
  • stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
  • Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
  • heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
  • Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
  • Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
  • Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
  • Let stand for 10-15 minutes before serving. Garnish with parsley.

Nutrition Facts : Calories 640.7, Fat 32.8, SaturatedFat 19.7, Cholesterol 138.8, Sodium 452.3, Carbohydrate 62.5, Fiber 3.7, Sugar 2, Protein 25.8

ROASTED VEGETABLE CHEESE PIE



ROASTED VEGETABLE CHEESE PIE image

Categories     Vegetable     Side     Bake

Yield Yields 6 servings

Number Of Ingredients 16

*2 cups cooked jasmine, basmati, or long grain rice
*2 large egg whites, lightly beaten
*1/4 cup grated Parmesan cheese
*cooking spray
*1 1/2 cups sliced zucchini
*1 1/2 cups sliced yellow squash
*1 cup thinly sliced onion
*1 cup thinly sliced fennel bulb (about 1 small bulb)
*1 tsp. dried basil
*1 tsp. dried oregano
*1 tsp. olive oil
*1/4 tsp. salt
*2 garlic cloves, crushed
*1/4 cup chopped pitted kalamata olives
*1 tomato sliced
*1/2 cup (2 oz) fontina cheese, divided

Steps:

  • Preheat oven to 400 degrees. Cobine first three ingredients. Press evenly into a 9" pie plate coated with cooking spray. Bake at 400 degrees for 10 minutes. Remove from oven. Increase oven temperature to 450 degrees. Combine zucchini and next eight ingredients in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently. Reduce temperature to 375 degrees. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

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