Vegetable Pie Recipe

Name: Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 Tbsp. season dry bread crumbs; 1 (24 oz.) pkg. frozen shredded potatoes, thawed; 1 large onion, peeled and chopped; 2 1/2 c. shredded Swiss cheese; 1/2 lb. fresh mushrooms; 4 Tbsp. melted butter; 1 tsp. Italian seasoning; salt and ground pepper; 2 Tbsp. olive oil; 1 medium zucchini or 2 small yellow squash; 3 medium tomatoes, peeled and seeded; 2 Tbsp. grated Parmesan cheese

Servings: persons

4 to 6 Tbsp. season dry bread crumbs
1 (24 oz.) pkg. frozen shredded potatoes, thawed
1 large onion, peeled and chopped
2 1/2 c. shredded Swiss cheese
1/2 lb. fresh mushrooms
4 Tbsp. melted butter
1 tsp. Italian seasoning
salt and ground pepper
2 Tbsp. olive oil
1 medium zucchini or 2 small yellow squash
3 medium tomatoes, peeled and seeded
2 Tbsp. grated Parmesan cheese

1
Generously butter 10-inch pie or quiche dish.
2
Sprinkle bread crumbs bottom and top; shake out excess.
3
Set aside.
4
Combine potatoes, onion, 3/4 cup Swiss cheese, butter, 1/2 teaspoon Italian seasoning, salt and pepper in a medium mixing bowl.
5
Stir gently; mix.
6
Spoon into pie plate and press firmly.
7
Bake in 450u00b0 preheated oven for 25 minutes.
8
Heat oil in large skillet. Add zucchini, mushrooms and tomatoes.
9
Sprinkle 1/2 teaspoon salt and pepper.
10
Cook 5 minutes; stir 5 minutes.
11
Spoon zucchini mixture in baked crust with slotted spoon.
12
Spread evenly in crust. Sprinkle with remaining 1 3/4 Swiss cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted; cut into wedges.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 6 Tbsp. season dry bread crumbs, 1 (24 oz.) pkg. frozen shredded potatoes, thawed, 1 large onion, peeled and chopped, 2 1/2 c. shredded Swiss cheese, and more.

Yes, Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions