With gardens beginning to overflow, now is the perfect time to bring back my vegetable pie recipe.
I have made three pies over the past week, none of them alike. The great thing about this recipe is any and all vegetables are perfect for it and will not only look gorgeous, but will taste delicious every time.
My last vegetable pie included the following garden fresh produce: potato, zucchini, yellow squash, tomato, banana pepper, green pepper and a couple of additional store-bought items, including red pepper, onion and carrots.
I first sauté the vegetables in a little olive oil and garlic. Add your choice of seasonings and cheeses. I like to use a little pepper and McCormick Perfect Pinch vegetable seasoning.
For cheese, I add shredded part-skim mozzarella cheese, and for extra flavor, I add a few triangles of laughing cow light cheese. My favorite flavor of late is French onion.
For your vegetable pie crust, you can use a traditional pie crust (bottom only), or I often will use a tube of reduced-fat crescent rolls, spread out to form a crust.
Here is the recipe for my vegetable pie. Have fun creating your own with as many vegetables as you wish to use. Most of all, enjoy eating your delicious creation!
1 pie crust or 1 tube of reduced-fat crescent rolls
4-5 cups of vegetables, such as zucchini, yellow squash, red pepper, banana pepper, onion, carrot slices, potato cubes, spinach, and tomato
½ cup egg substitute or 2 whole eggs
Cheese and seasonings of choice
Sauté vegetables in 1-2 tablespoons of olive oil until tender-crisp. Spread crust into pie pan sprayed with non-stick cooking spray. Spread about 1 tablespoon mustard over crust. Mix egg with cheese and add cooked vegetables. Pour into crust and top with extra cheese.
Bake at 375 degrees for 35-40 minutes or until set and crust is browned. Let sit 10 minutes prior to serving.