Leftover Vegetable Cheese Pie Recipe
Ingredients
| Dish frozen pie crust | 1 9 inch | |
| Vegetables | 4 Cup (16 tbs), canned | |
| 1 to 2 medium tomatoes, quartered, or 6 to 8 cherry tomatoes, halved | ||
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cheddar Cheese | 1 1/2 Cup (16 tbs), sliced | |
| Parmesan cheese | ||
| 1 tablespoon butter, cut into bits | ||
Directions
Preheat oven to 350°F.
Prick bottom and sides of pie crust.
Combine vegetables, onion and garlic and place in crust.
Cover with cheddar cheese, sprinkle with Parmesan and dot with butter.
Bake until vegetables are hot and crust is light golden brown, about 30 minutes.
Consider color when preparing this pie.
Almost any combination of vegetables will work well.
A couple of suggestions: Carrots, corn, broccoli, green beans and tomatoes; or zucchini, summer squash, brussels sprouts, peas and tomatoes.
Prick bottom and sides of pie crust.
Combine vegetables, onion and garlic and place in crust.
Cover with cheddar cheese, sprinkle with Parmesan and dot with butter.
Bake until vegetables are hot and crust is light golden brown, about 30 minutes.
Consider color when preparing this pie.
Almost any combination of vegetables will work well.
A couple of suggestions: Carrots, corn, broccoli, green beans and tomatoes; or zucchini, summer squash, brussels sprouts, peas and tomatoes.
Chef
