Sunday, January 24, 2010

One for the Freezer: Veggie Pie

This post should be subtitled "Bedrest Cooking." I sat down to make it so I don't feel like I cheated too badly . . .

No picture for this one, because the picture on the site where I found the recipe does it way more justice!

I used storebought wholewheat crusts rather than making my own, so I am just including the filling recipe below. The original posting includes a crust recipe that sounds like I could even get over my fear of making pastry from scratch! (I also removed onion and substituted cilantro - the recipe below reflects the way I made it.)

This recipe includes mayo. I can officially say I have never before now cooked with mayo twice in one week.

We made two and both went in the freezer.

Veggie Pie (Source: Eat at Home, adapted from the Whole Foods for the Whole Family cookbook)
-Wholewheat frozen pie crust
-2 cups chopped broccoli (I used frozen)
-2 sliced tomatoes
-1/4 cup-ish chopped cilantro
-1/3 cup mayonnaise
-1 cup shredded cheddar blend

-Preheat oven to 450
Steam broccoli until crisp tender
-Fill bottom of pie crust with broccoli
-Arrange tomato slices on top and sprinkle with cilantro
-Spread mayonnaise in thin layer across the filling
-Top with shredded cheddar
-Bake for 10 minutes, then reduce heat to 350 and bake for an additional 30 minutes


  1. I like your variation on this! I would not have thought of freezing this recipe. Let me know how it turns out when you bake it. I'm trying to experiment more with freezing whole meals. I've not done much of that in the past.

  2. With all the women I know on bed-rest, maybe you should start a blog just for "bed-rest cooking"...