Green Garden Veg Pie Recipes

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GREEN GARDEN VEG PIE



Green Garden Veg Pie image

This recipe from BBC Good Food Magazine is actually a vegetarian main dish but many folks who tried it, like myself, made to serve as a side dish. It's a tasty way to get vegetable haters to eat vegetables.

Provided by Irmgard

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 ounces butter
2 ounces flour
2 teaspoons mustard powder
2 cups milk
6 ounces cheddar cheese, grated
2 large potatoes, sliced into rounds
1 head broccoli, cut into little florets
1 head cauliflower, cut into little florets
8 ounces frozen peas
1 bunch fresh chives, snipped

Steps:

  • Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
  • 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 the oven to 450 degrees F and bring a large pot of water to the boil.
  • Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
  • Drain all the vegetables 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 oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
  • Bake for 20 to 25 minutes until the topping is golden and crisp.
  • Serve straight from the oven.

Nutrition Facts : Calories 923.8, Fat 37.6, SaturatedFat 20.4, Cholesterol 92.2, Sodium 597.7, Carbohydrate 110.1, Fiber 34.6, Sugar 25.7, Protein 56.6

EASY VEGETABLE PIE



Easy vegetable pie image

Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

50g butter
2 tsp mustard powder
600ml milk
200g mature cheddar, grated
2 large potatoes, sliced into rounds
1 head of broccoli, cut into little florets
200g frozen peas
small bunch of chives, snipped
50g flour
1 head of cauliflower, cut into little florets

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.

Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium

GARDEN VEGETABLE QUICHE



Garden Vegetable Quiche image

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Steps:

  • Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.

IMPOSSIBLY EASY VEGETABLE PIE



Impossibly Easy Vegetable Pie image

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

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.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
1/2 cup whole milk, warmed

Steps:

  • Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
  • Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
  • Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

GREEN GARDEN FRIES



Green Garden Fries image

Fast food meets the backyard! These crispy green "fries" are made from fresh garden veggies. Oven fried and served with a lemony Greek yogurt dipping sauce, they are the perfect summer side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 14

1 container (6 oz) Greek Fat Free plain yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, finely chopped
1/2 teaspoon salt
2 tablespoons fresh herbs (basil, dill, oregano and/or thyme)
1 cup Progresso™ panko bread crumbs
1/2 cup finely shredded Parmesan cheese
1 tablespoon fresh herbs (basil, dill, oregano and/or thyme)
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 eggs, beaten
1 1/2 lb sugar snap peas, broccolini, asparagus and/or zucchini
2 tablespoons butter, melted

Steps:

  • In small bowl, mix dip ingredients. Cover and refrigerate.
  • Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
  • In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
  • Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.

Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g

EASY VEGETABLE PIE



Easy vegetable pie image

Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

50g butter
2 tsp mustard powder
600ml milk
200g mature cheddar, grated
2 large potatoes, sliced into rounds
1 head of broccoli, cut into little florets
200g frozen peas
small bunch of chives, snipped
50g flour
1 head of cauliflower, cut into little florets

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.

Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium

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