At one time vegetable pie recipes here in the United States were considered eccentricity or weird. Most of the time when one mentions “pie” it is automatically thought of as a “sweet dessert”. It took me and many others a long time to look at meat pies as appetizing. I have even read recently that men would not eat pies with fillings of eggs and cheese like the quiche. For years, the thought of eating vegetable pie recipes was simply a “no-no”.
Regardless of how you feel about these pies, they can be very delicious with good ingredients and good seasonings. Some people have chosen to give up meat completely for reasons of personal beliefs, interest in nutrition or because of the high grocery bills. Many people around the world are looking for some good vegetable pie recipes or at least some meatless ones. If you are one, you can experience some fresh new flavors with these recipes. In the countries where the major part of the diet is derived from locally grown vegetables, it is much healthier compared to the countries whose diet is to consume processed foods.
For whatever reason you are interested in vegetable pie recipes, whether it a life time habit or just occasionally; grains, whole grain pastas and legumes help to provide a balanced diet. These staples with the vegetables provide the daily nutrition for a meatless menu. This group of foods will fill you up and can have exciting flavor by adding seasonings, nuts or seeds.
I mentioned a little about the eggs and cheese quiche recipe; these two foods play an important part in the vegetarian diet. They are both excellent protein sources and are so easy to work with in adapting to many different recipes. In countries around the globe, dishes containing eggs and cheese are eagerly consumed; this is demonstrated by the popularity of quiche in many of the countries. Below I have given you some of my vegetable pie recipes to try. I am sure you will like them. Don’t be afraid to try different spices and ingredients.
Try this salad in a pie shell with or without bacon.
Layer lettuce in baked (cooled) pie shell.
Sprinkle water chestnuts, celery and green onions over the top.
In a small bowl combine seasoned salt with mayonnaise.
Spread half of mayonnaise mixture over chestnuts, celery and onions.
Sprinkle peas and cheese over the mayonnaise mixture.
Spread remaining mayonnaise mixture over the peas and cheese.
Spread chopped eggs over the top; arrange bacon around the rim of the pie.
Garnish top with tomato wedges; refrigerate for several hours before serving.
Preheat oven to 350F degrees; bake pie crust about 9 minutes.
Arrange tomato slices in bottom of pie shell in layers.
Sprinkle each layer with the sugar, salt and pepper; sprinkle top layer with flour.
Stir together mayonnaise and cheese; spread evenly over tomato slices.
Bake for 30 minutes; serve warm.
Heat oil in a large skillet over medium heat; add onions, nutmeg and salt.
Cook while stirring occasionally until onions are very soft and lightly browned. (35 to 40 minutes)
Remove from heat and let cool.
Add onions to beaten eggs; divide evenly between two pie shells.
Sprinkle tops with olives and pimento.
Roll out dough trimmings and cut in ¼ inch wide strips and weave lattice over the tops of pies.
Bake at 400F degrees for 20 to 25 minutes or until pastry is brown; cool a little before cutting.
You will see that this spicy vegetable recipe makes one of the most flavorful vegetarian recipes of most vegetable pie recipes.
Heat oil in large skillet over medium heat; add onion, carrots, garlic and seasonings.
Cook mixture stirring often until onion is soft about 10 minutes.
Stir in zucchini, green pepper, corn and beans; cook stirring often until zucchini is tender crisp.
Stir in cheese; pour mixture into baked pie shell.
Place pie in oven at 400F degrees until cheese is thoroughly melted about 15 to 20 minutes.
Remove from oven and let stand 10 minutes; cut to serve.
Serve topped with shredded lettuce, then chopped tomatoes, sprinkle with peanuts and dollop of sour cream
When vegetable pie recipes are prepared in individual servings, it makes serving very easy.
Bring 3 inches water to a boil; cook peas about 30 seconds and remove with slotted spoon.
Add carrot to boiling liquid and cook for 2 to 3 minutes; remove carrot from liquid and discard liquid.
Cut peas crosswise in ¼ inch widths; combine with carrot and mushrooms and set aside.
Heat vegetable stock in saucepan over high heat until steaming; remove from heat.
Beat eggs in large bowl with sherry, soy sauce, sugar and salt until blended.
Slowly beat the hot stock mixture into egg mixture.
Line each pie crust with shredded spinach leaves and vegetable mixture.
Divide cooked mixture evenly among pie shells.
Place pie in oven at 400F degrees until center is set about 12 to 15 minutes; serve hot.
Preheat oven to 350F degrees.
Combine and blend half and half, eggs, mustard and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust.
Pour egg mixture over ham, cheese and broccoli.
Bake for 40 to 50 minutes until knife inserted in middle comes out clean.
Cool 5 minutes; cut into wedges and serve.
NOTE: Refrigerate leftovers; serves 6-8.