THE RECIPE JOURNAL · Main Course
Vegetable and Cheese Pie from the Garden
This delicious pie combines fresh garden vegetables with creamy cheese for a comforting and flavorful meal. It's easy to make, perfect for sharing with family or friends on any occasion.
FROM THE KITCHEN • Vegetable and Cheese Pie from the Garden
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Cook and Crumble Bacon
Start by heating your oven to 350°F (175°C). Blind bake the pie crust for about 9 to 10 minutes, until it’s nicely browned. While that’s baking, cook the bacon in a large skillet over medium-high heat until it’s crisp and evenly browned. Drain the bacon on paper towels, then crumble it and set it aside.
02
Prepare and Mix Filling
Next, chop the tomatoes into bite-sized pieces and dice the onion and green bell pepper. In a big bowl, combine the mayonnaise, cheeses, chopped veggies, and most of the bacon—save a little for topping. Spoon this mixture into your pre-baked pie shell.
03
Bake with Bacon Topping
Sprinkle the remaining bacon on top, then pop the pie back in the oven. Bake it for about 25 minutes, or until the edges are golden and the filling is bubbly. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This pie is a wonderful way to enjoy fresh vegetables and creamy cheese all in one dish. It’s comforting, colorful, and full of natural flavors from the garden. Perfect for a family meal or a casual gathering, it brings warmth and freshness to the table.
How to serve
Serve the pie warm with a simple green salad or a light vinaigrette to balance the richness. It also pairs nicely with a bowl of soup or a side of steamed greens for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the crust crisp. You can also freeze portions wrapped tightly for up to a month; thaw in the fridge before reheating.
