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Leftover Vegetable Cheese Pie Recipe
|9 inch deep dish frozen pie crust||1|
|Cooked vegetables||4 Cup (64 tbs) (Leftover / Canned)|
|Tomatoes/6 to 8 cherry tomatoes, halved||2 Medium, quartered|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced cheddar cheese||1 1⁄2 Cup (24 tbs) (Or Grated)|
|Parmesan cheese||2 Tablespoon|
|Butter||1 Tablespoon, cut into bits|
Serving size: Complete recipe
Calories 2406 Calories from Fat 1294
% Daily Value*
Total Fat 147 g226.4%
Saturated Fat 91.2 g456.2%
Trans Fat 0 g
Cholesterol 435.3 mg
Sodium 3101.2 mg129.2%
Total Carbohydrates 145 g48.4%
Dietary Fiber 38.6 g154.4%
Sugars 41.6 g
Protein 128 g255.2%
Vitamin A 745.9% Vitamin C 118.9%
Calcium 321.7% Iron 57.7%
*Based on a 2000 Calorie diet
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.