Sauteed Vegetable Pie

Breakfast & Brunch, Mains | Baking | Eggs & Dairy, Vegetables

SERVES 4 - START TO FINISH: 10 minutes prep, 30 minutes baking
Recipe Scoop Sauteed Vegetable Pie

Cooking Notes

* Any type of milk will be fine.
Herbs de Provence is a seasoning blend of dried French style-herbs. For this recipe, I used Whole Foods 365 ® Herbs de Provence which is a combination winter savory, thyme, rosemary, basil, tarragon and lavender flowers.

Sauteed Vegetable Pie

2 teaspoons extra virgin olive oil
4 to 5 cups raw assorted vegetables, chopped (for 2 heaping cups cooked veggies)
1 refrigerated pie crust, such as Pillsbury ®
4 large eggs
1/3 cup skim milk*
1/3 cup of shredded cheese of choice
1/2 teaspoon herbs de Provence *
salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet over medium high heat. Add vegetables and toss and cook until cooked through, wilted and tender, about 5 to 7 minutes. Meanwhile, place crust in a 9-inch pie plate and shape edges according to package directions. When vegetables are cooked, using a slotted spoon, lift them into the crust, draining any extra juices away.
3. In a medium bowl, mix together eggs, milk, cheese and herbs. Whisk well. Pour egg mixture over veggies.  Gently shake the crust dish to distribute the egg mixture. Bake in preheated oven for 30 minutes. Remove from oven, slice and serve with salt and pepper at the table.  Leftovers will keep tightly covered and refrigerated for up to 3 days, or can be frozen for up to 6 weeks.

Sauteed Vegetable Pie

Approximate Values Per Serving:  177 calories, 12 g fat ( 5 g saturated), 223 mg cholesterol,  11 g protein,  5 g carbohydrates,  1 g dietary fiber,  205 mg sodium

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