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Vegetable-Cheese Pie

Vegetable-Cheese Pie

Oxmoor House JULY 2010

  • Yield: 4 servings (serving size: 1 wedge)


  • 4 1/2 cups frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup chopped tomato
  • 3 tablespoons finely chopped onion
  • 3/4 cup fat-free milk
  • 3/4 cup egg substitute
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray


Preheat oven to 350°.

Combine first 9 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch pie plate coated with cooking spray.

Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean.

Let stand 10 minutes before cutting into wedges.

Tip: Keep a bag of shredded potatoes and a carton of egg substitute in the freezer so you can whip up this pie for a casual brunch or lunch. Vary the vegetables depending on what you have on hand.

Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 0.0%
  • Fat: 5.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.9g
  • Carbohydrate: 21.3g
  • Fiber: 0.9g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 603mg
  • Calcium: 0.0mg

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Vegetable-Cheese Pie Recipe