Veggie Pie

Photo by Lisa M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    frozen pie crust

  • 1

    Tbs. Olive Oil

  • 1

    onion, finely chopped

  • 1

    small red pepper, chopped

  • 1

    small green pepper, chopped

  • 1

    tomato, chopped

  • 5 1/2

    oz. winter squash chopped

  • 3 1/2

    oz. broccoli, chopped into small florets

  • 1

    carrott, chopped

  • 1/4

    C of butter

  • 1/4

    C of all purpose flour, extra

  • 1

    C of milk

  • 2

    egg yolks

  • 1/2

    C grated cheddar cheese

  • 1

    egg lightly beatened to glaze

Directions

Transfer pie crust to pie plate, bake at 350 for 10 minutes or until golden brown. Allow to cool. Heat oil in frying pan, add onion cook for 2 minutes or until soft. Add pepper and cook, stirring for 3 minutes. Steam or boil remaining vegetables except tomato until tender. Drain and cool. Mix the onion, pepper, tomato and other vegetables in a large bowl. Heat the butter in small sauce pan, add flour and cook, stirring for 2 minutes. Add milk and stir constantly over medium heat until the mixture boils and thickens. Boil for 1 minute then remove from heat. Add egg yolks and cheese and stir until smooth. Pour the sauce over the vegetables and stir to combine. Pour the mixture into the pastry and brush edges with egg. Cut lattice strips from top pie crust, and lattice over vegetables. Brush with egg sealing it to cook pastry. Brush top with egg and bake for 30 minutes or until golden brown.

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