Vegetable Pie(Makes 6 To 8 Servings)
A hearty vegetable pie featuring shredded potatoes, Swiss cheese, and fresh vegetables, ideal for a comforting family meal or casual gathering.
Ingredients
- 4 to 6 Tbsp. seasoned dry bread crumbs ⓘ
- 1 (24 oz.) pkg. frozen shredded potatoes, thawed ⓘ
- 1 large onion, peeled and chopped ⓘ
- 2 1/2 c. shredded Swiss cheese, divided
- 4 Tbsp. butter or margarine, melted ⓘ
- 1 tsp. Italian seasoning, divided ⓘ
- salt and freshly ground pepper to taste ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 medium zucchini or 2 small yellow crookneck squash, thinly sliced ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 3 medium tomatoes, peeled, seeded, cut into chunks ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
Instructions
- Generously butter a 10-inch pie plate or quiche dish.
- Sprinkle bread crumbs on the bottom and up the sides of the dish.
- Shake out any excess crumbs and set the dish aside.
Tips & Substitutions
For added flavor, consider using homemade seasoned breadcrumbs or adding fresh herbs like basil or parsley. You can substitute the Swiss cheese with cheddar or mozzarella for a different taste. If you prefer a heartier pie, add cooked lentils or beans. Make sure to squeeze excess moisture from the zucchini and mushrooms to prevent a soggy crust.
Serving Suggestions
Serve the vegetable pie warm, garnished with fresh herbs or a sprinkle of extra Parmesan cheese. It pairs beautifully with a simple green salad dressed with vinaigrette or a side of roasted vegetables. For a complete meal, consider serving it alongside a slice of Maple Coconut Pie for dessert.
Storage & Reheating
Store any leftover vegetable pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 1-2 minutes or warm in the oven at 350°F (175°C) for about 15 minutes until heated through. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Pie(Makes 6 To 8 Servings) contains roughly 849 calories, with 12g protein, 61g carbohydrates, and 63g fat. It is an excellent source of vitamin C (35% of the Daily Value), potassium (26% of the Daily Value), and protein (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1188mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of frozen shredded potatoes?
Yes, you can use fresh potatoes! Simply grate them and par-cook them slightly to reduce moisture. This will help achieve a crispier crust, just be sure to squeeze out any excess water before using them in the pie.
What can I substitute for the Swiss cheese?
If you don’t have Swiss cheese on hand, cheddar or Gruyère are excellent alternatives. They will provide a different flavor profile but will still melt beautifully in the pie.
Can I make this pie ahead of time?
Absolutely! You can assemble the vegetable pie a day in advance and refrigerate it until you are ready to bake. This allows the flavors to meld beautifully. Just be sure to cover it tightly to prevent drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).