Garden Vegetable Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 152.7
- Total Fat: 6.0 g
- Cholesterol: 104.4 mg
- Sodium: 444.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.2 g
- Protein: 9.1 g
View full nutritional breakdown of Garden Vegetable Pie calories by ingredient
Introduction
Easy & nutritious, you may substitute the vegetables of your choice Easy & nutritious, you may substitute the vegetables of your choiceNumber of Servings: 6
Ingredients
-
2 cups broccoli, cooked & chopped
1/2 cup carrots, grated or sliced
1/4 cup onions, chopped
1/2 cup tomatoes, chopped
1 cup potatoes, cooked & chopped
1/2 cup low-fat ricotta cheese, crumbled
3 eggs
1 1/4 cup milk(1 or 2%)
1 tsp olive oil
2-3 Tbl whole wheat flour
1 tsp baking powder
salt & pepper to taste
Directions
Cook broccoli half-way. Cook potatoes. Put in 9-in pie plate or oven dish together with other vegetables and cheese.
Mix remaining ingredients in blender and pour over top. Bake at 400 degrees for 20-30 minutes or until brown around edges and cooked through.
If you're in a bit of a hurry, place this first in the microwave for 4 or 5 min, then put in oven to bake.
This can certainly be custom-made to suit your taste & availability of ingredients. Other vegetables and cheeses may be used. Also, a bisquik-type mix can be used instead of the flour, baking powder, salt & oil.
Number of Servings: 6
Recipe submitted by SparkPeople user 53PINKROSES.
Mix remaining ingredients in blender and pour over top. Bake at 400 degrees for 20-30 minutes or until brown around edges and cooked through.
If you're in a bit of a hurry, place this first in the microwave for 4 or 5 min, then put in oven to bake.
This can certainly be custom-made to suit your taste & availability of ingredients. Other vegetables and cheeses may be used. Also, a bisquik-type mix can be used instead of the flour, baking powder, salt & oil.
Number of Servings: 6
Recipe submitted by SparkPeople user 53PINKROSES.