Leftover Vegetable Cheese Pie
|9 inch deep dish frozen pie crust||1|
|Cooked vegetables||4 Cup (64 tbs) (Leftover / Canned)|
|Tomatoes/6 to 8 cherry tomatoes, halved||2 Medium, quartered|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced cheddar cheese||1 1⁄2 Cup (24 tbs) (Or Grated)|
|Parmesan cheese||2 Tablespoon|
|Butter||1 Tablespoon, cut into bits|
Preheat oven to 350°F.
Prick bottom and sides of pie crust.
Combine vegetables, onion and garlic and place in crust.
Cover with cheddar cheese, sprinkle with Parmesan and dot with butter.
Bake until vegetables are hot and crust is light golden brown, about 30 minutes.
Consider color when preparing this pie.
Almost any combination of vegetables will work well.
A couple of suggestions: Carrots, corn, broccoli, green beans and tomatoes; or zucchini, summer squash, brussels sprouts, peas and tomatoes.