Best Roasted Vegetable Cheese Pie Recipes

ROASTED VEGETABLE-CHEESE PIE

Roasted Vegetable-Cheese Pie image

Make and share this Roasted Vegetable-Cheese Pie recipe from Food.com.

Provided by Vino Girl

Categories Savory Pies

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cooked basmati rice or 2 cups long-grain rice
2 egg whites, lightly beaten
1/4 cup grated parmesan cheese
cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olive
1 tomatoes, sliced
1/2 cup Fontina cheese, divided

Steps:

Preheat oven to 400°.
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
Remove from oven. Increase oven temperature to 450°.
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
Remove vegetable mixture from oven. Add olives and tomato; toss gently.
Reduce oven temperature to 375°.
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

Nutrition Facts : Calories 159.6, Fat 5.7, SaturatedFat 2.7, Cholesterol 14.1, Sodium 318.4, Carbohydrate 20.1, Fiber 2.6, Sugar 3.1, Protein 7.8

ROASTED VEGETABLE CHEESE PIE

ROASTED VEGETABLE CHEESE PIE image

Categories Vegetable Side Bake

Yield Yields 6 servings

Number Of Ingredients 16

Ingredients

*2 cups cooked jasmine, basmati, or long grain rice
*2 large egg whites, lightly beaten
*1/4 cup grated Parmesan cheese
*cooking spray
*1 1/2 cups sliced zucchini
*1 1/2 cups sliced yellow squash
*1 cup thinly sliced onion
*1 cup thinly sliced fennel bulb (about 1 small bulb)
*1 tsp. dried basil
*1 tsp. dried oregano
*1 tsp. olive oil
*1/4 tsp. salt
*2 garlic cloves, crushed
*1/4 cup chopped pitted kalamata olives
*1 tomato sliced
*1/2 cup (2 oz) fontina cheese, divided

Steps:

Preheat oven to 400 degrees. Cobine first three ingredients. Press evenly into a 9" pie plate coated with cooking spray. Bake at 400 degrees for 10 minutes. Remove from oven. Increase oven temperature to 450 degrees. Combine zucchini and next eight ingredients in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently. Reduce temperature to 375 degrees. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

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Best Roasted Vegetable Cheese Pie Recipes

ROASTED VEGETABLE-CHEESE PIE

Make and share this Roasted Vegetable-Cheese Pie recipe from Food.com.

ROASTED VEGETABLE CHEESE PIE

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

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