Cheese and Garden Vegetable Pie Recipe -

Cheese and Garden Vegetable Pie

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"A wonderful main dish pie that tastes great hot or cold."

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Ingredients Edit and Save

Original recipe makes 1 deep dish pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
  4. In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
  5. Bake at 350 degrees F for 25 minutes or until edges brown.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2010

Excellent, fast & easy. Versatile recipe that you can adapt to your taste preference with different spices and cheeses...and veggies. We substituted shredded parmesan for the mozzarella & added basil, oregano & garlic. Try broccoli, italian peppers or carmelized onions for a change of veggie flavor. MOST IMPORTANTLY...BAKE least 5 - 10 minutes to lightly brown. That will eliminate some runniness...also, just let it set for 5 - 10 minutes before you cut. It will come out great.

Most Helpful Critical Review
Aug 26, 2006

I'm wondering if I did something wrong. I really did not care for this recipe. I followed the recipe exactly. One possibility...maybe my tomatoes were too large....perhaps I should have used two tomatoes instead of three (my garden tomatoes are pretty big this year). Sorry....I really wanted to like this one!


15 Ratings

Feb 09, 2005

I made this for dinner the other night and it was delicious!! I made it exactly as written and it's very rich and tasty! I do weight watchers and 1/8th of a peice of pie is 11 points. Or, if you use light mayo and turkey bacon it's 6.5 points. My husband also loved it!! Thanks!

Aug 15, 2006

I have made many different variations of tomato pie. This is def. my favorite! I peeled my tomatoes as my family likes it better that way. I also used some dried basil as suggested by another review. I made one pie and it is gone - I will make another tomorrow. This has amazing flavor and some nice crunch.

Jul 03, 2008

This is absolutely unbelieveable. Fresh garden tomatoes, of course, make all the difference in the world, but I can't imagine it would be bad no matter what kind of tomatoes you use! Everyone for whom I ever make this goes nuts over it. Thanks!

Jul 05, 2006

This pie was great. I made it as a side dish for baked salmon and my family raved about it. My mom asked for the recipe and made it the next day for company. Her company loved it, too. I substituted 1 red and 1 yellow bell pepper for the green (I like the taste of them and thought they were more colorful) and ended up having too much to fill one pie crust, so I made two pies instead. It was great, though, because they were both eaten.

Aug 22, 2011

This had a really good flavor, but there was nothing to bind it together, so basically it was a pile of warm diced veggies in a tasty sauce. I plan to try it again sometime, but maybe add some Bisquick or something to help it set.

Oct 13, 2008

This "pie" came out of the oven a sloppy mess. I give it 3 stars cuz it had good flavor. I'd want to make some changes if I made it again.


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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