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Everything Pie
Source: dLife

A vegetable pie made with tons of vegetables, herbs, and cheese.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 202.1
Total Carbs 29.2 g
Dietary Fiber 3.5 g
Sugars 5.8 g
Total Fat 4.6 g
Saturated Fat 1.5 g
Unsaturated Fat 0.3 g
Potassium 191.7 mg
Protein 11.0 g
Sodium 441.8 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Meat , 1/2 Milk , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 cup  fresh mushrooms
0 1/2 cup  fresh chopped onion
0 1/2 cup  chopped green bell peppers
0 1/2 cup  sliced zucchini
0 1/2 cup  fresh broccoli florets
1 tsp  minced garlic
1 tsp  dried basil
1 tsp  oregano leaves
0 1/4 tsp  ground red pepper (cayenne)
1 cup  chopped tomato
0 1/2 cup  red kidney beans, canned and drained
0 1/2 cup  low fat cheddar cheese, shredded
1 pinch  salt
1 pinch  black pepper
1 1/4 cup  reduced fat baking mix
2 tbsp  reduced fat grated parmesan cheese
2 each  eggs
1 cup  fat free milk
  1. Preheat oven to 400 degrees F.
  2. Heat a cooking spray coated frying pan over medium heat. Cook mushrooms, onions, bell pepper, zucchini, broccoli, and garlic 5 to 8 minutes. Mix in basil, oregano, and red pepper. Sauté 1 to 2 minutes more.
  3. Remove pan from heat and mix in tomatoes, beans, and cheese. Sprinkle with salt and pepper. Pour mixture into a cooking spray coated 9 inch pie plate.
  4. Combine baking mix, Parmesan cheese, eggs, and milk. Spoon mixture overtop of vegetables and bake 25 to 30 minutes. Let rest 5 minutes before serving.

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