Spring Vegetable Pie Recipes

Steps:

• Preheat oven and baking sheet to 350.
• In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
• Knorr recipe mix.
• Pour into frozen pie crust.
• Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
• Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
• Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Steps:

• Preheat oven 375F.
• Heat oil plus 3 T water in large skillet.
• Add the carrots and cauliflower and saute, covered, over moderate heat.
• Lift the lid and stir occasionally until crisp tender.
• Stir in the scallions and saute for another minute, just until slightly limp.
• Stir in peas and parsley and remove from heat.
• In mixing bowl, combine beaten eggs with the milk, feta and thyme.
• Stir in the skillet mixture and add a little pepper.
• Oil a 10 in. tart pan.
• Line the bottom with half the crumbs and pour the vegetable mixture in.
• Top with the remaining crumbs.
• Bake for 20 to 25 minutes, or until set and top is golden.
• Let stand for 10 min before cutting.

Steps:

• Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
• Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
• On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
• Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.