recipe of veg pie? better if it contains cheese.?

Answer 1

I usually make this pie and it is so delicious !

Spinach Pie

A quick and easy lunch or light dinner. Frozen spinach may be used in place of fresh.
Original recipe yield: 1 pie.

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1 tablespoon olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, sliced
2 bunches fresh spinach, washed, stems removed
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
salt and pepper to taste

DIRECTIONS:
Preheat oven to 350 degrees (175 degrees C).
Heat a skillet over medium heat. Add olive oil, then onions. Saute onions until soft, about 5 minutes. Add mushrooms and saute 5 minutes more, stirring occasionally. Add spinach and cook just until wilted, about 1 minute.
In a large mixing bowl combine ricotta, parmesan, and egg. Mix well, then add spinach mixture. Stir thoroughly. Add salt and pepper to taste.
Spread mixture into pastry-lined pan. Cover with second circle of pastry. Trim and seal edges. Cut steam vents in top.
Bake in preheated oven for 35 to 45 minutes, or until crust is golden brown.

Answer 2

Here you are a with cheese veg pie.

Cheese and Garden Vegetable Pie

* 1 (9 inch) deep dish pie crust
* 3 vine-ripened tomatoes
* 1 small onion
* 1/4 cup chopped green bell pepper
* 3/4 cup mayonnaise
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded mozzarella cheese
* 3 carrots shredded

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the pie shell for 9 to 10 minutes or until browned.
3. Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper and shred the carrots
4. In a large bowl, mix the mayonnaise, cheeses, vegetables. Spoon into the baked pie shell.
5. Bake at 350 degrees F for 25 minutes or until edges brown.

When in season I like to add fresh boiled corn to the vegetable mixture also. You and put in any veggies of your choice.

Aubergines and cheese is a DEEElicious combination too.

Good Luck!

Answer 3

Vegetable Pie
This is a flavorful vegetable pie, made with mushrooms, zucchini, tomato, and cheese.
INGREDIENTS:
16 ounces fresh sliced mushrooms
1 medium onion, sliced
2 zucchini or yellow squash, sliced
1 green pepper, chopped
3 to 4 tablespoons margarine
salt, garlic salt and pepper to taste
1 large ripe, firm tomato
1 10-inch pie shell, unbaked
1 cup mayonnaise
1 cup shredded mozzarella cheese
PREPARATION:
Saute mushrooms, onion, squash, and green pepper in margarine until tender but not soft; drain well. Add salt and pepper to vegetables. Place tomato slices in bottom of the unbaked pie shell; add cooked vegetables.
Mix mayonnaise and mozzarella cheese; spread over vegetables.
Bake vegetable pie uncovered at 350° for about 1 hour.

Answer 4

Vegetable Rice Pie

CRUST:
1-1/2 cups cooked long grain rice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise*
1/4 cup finely chopped onion

FILLING:
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1 cup chopped carrots
1/4 cup chopped onion
1/4 cup mayonnaise*
3 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
Pinch pepper
1/2 cup grated Parmesan cheese

Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese. Bake at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving. Yield: 6-8 servings. Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=8322

Answer 5

cheese is preferred with anything...

Answer 6

try looking up the recipes for quiche and add chopped veggies to one...............