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