Sunday, September 2, 2012

Vegetable Pie Made with Colorful Homegrown Tomatoes

A lip-smacking veggie pie that even your meateaters will be crazy about!

Now that my tomatoes are starting to ripen and it’s become a race to use them before they over-do, Veggie Pie keeps popping into my mind! And BASIL. The original recipe calls for 1 tsp. (dried) basil. Since I have a gardenful (exaggerate!) of basil, I could use that (3 x dried amount). OMG, dried is nothing like fresh.

So, let’s get to it and start using up tomatoes and basil. If you have broccoli or onion in your garden, grab some of those, too.

The best part in making this pie is that the filling ingredients don’t need any mixing. Just layer them in the order they are listed.

(Vegetable Pie from Whole Foods for the Whole Family with my slight changes)


1/2 c. butter (cold!)
1-1/4 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. plain yogurt (I used Oikos Greek Yogurt - my favorite)

2 c. finely chopped broccoli (I’ve made it with fresh, but usually thaw a 10 oz. box of frozen chopped broccoli and use that)
1/3 c. diced onion (from my freezer)
1 c. grated cheese (my choice this time was 1/2 c. each shredded cheddar and mozzarella)
2 medium tomatoes, sliced (enough to cover the top)
1/3 c. mayonnaise (I used Light)
1 tsp. basil (I tore up 5-6 medium to large basil leaves)


1. Cut butter into flour, baking powder and salt. (I mixed it in a food processor.)

2. Add yogurt and mix.

3. Grease or butter a 9- or 10-inch pie pan. (I greased a 9.5-inch deep-dish, glass pie pan).

4. Pat dough into pie pan.

5. Layer filling over crust in order given.

6. Bake at 450-degrees Fahrenheit for 10 minutes, then at 350-degrees F for 30 minutes. (Because I used a glass pan, I baked it at 425 for 15 minutes, then lowered the temperature to 325 and baked it 35-40 minutes more.)

I first tested this recipe from La Lache League’s Whole Foods for the Whole Family in April 1990 and have made it numerous times since ‘cause I can’t stop lovin’ it!


Also from Whole Foods for the Whole Family, another finger-licking good recipe I’ve made throughout the years ~ Fantastic Carob Fudge.


  1. Vegetable Pie looks so delicious..First time here..loved your blog..Keep in touch..:)

    1. Thanks for stopping by and commenting, Anu. I just took a look at your food blog. Love the new style template--you set it up so beautifully. Good foods!

  2. Why oh why my tomatoes haven't ripened yet this year is beyond me. I would just love to make a Vegetable Pie such as this. I'm going to have to give in and just buy some at the local farmer's market before they are once again history for another year.

    Thanks so much for sharing, Kathleen...

    1. Louise, thanks for stopping by. Because I have a squirrel competing for my tomatoes, I've been picking them when they get even a hint of red, and they've ripened quickly on the windowsill. I wonder, too, if green tomatoes might work in this recipe? Perhaps you'll give it a try.

    2. Oh that's so funny, Kathleen. After seeing this post I ran outside and picked some green tomatoes. I figured why not rather than lose them all to chilly evenings and not quite cold nights. They are sitting on the window sill. We'll see how that goes. I remember when we were kids my father use to make us pick the leftover green tomatoes and wrap them in newspaper and put them under the sink to ripen. If all else fails I may just need to give it a try.

  3. This is very similar to tomato pie, which is popular here in the South. The whole wheat crust and broccoli would make it a healthier option than the traditional tomato pie :) I am really enjoying your blog. I am so glad you stopped by mine.


    1. Paula, the crust may be healthier because of the whole wheat and the yogurt, but look at all that butter, LOL! It's been decades since I lived in FL. My mother never served tomato pie, but she made a yummy mac&cheese casserole--strictly Velveeta. Those were the days! Please stop by again, anytime.

  4. This pie looks absolutely incredible my friend - from the crust to the filling, especially those beautiful homegrown tomatoes, it is mouthwatering :)

    Choc Chip Uru

    1. Hi CCU, lovely of you to stop by midst all that studying. Your wonderful chocolate creations will keep you awake for those extended study sessions, but when you're finally in need of a peaceful night's sleep, bake a Vegetable Pie!

  5. The Vegetable Pie looks absolutely delicious! I love basil too and I agree, dry is nothing close to fresh!
    I'm hungry now :-)

    1. Okay, Carine, pick some tomatoes and start baking -- with fresh herbs, of course. Thanks for stopping by and commenting.

  6. Fresh basil is SO much better than dried - yum! This looks delicious!

    1. Hi, Anna. My grandsons (5 & 9) always stop as they walk by my little garden to pick and chew on fresh basil and sage. They chew awhile, then spit it out. Then chew another leaf...

  7. Looks delicious Kathleen. A great dish to make ahead for a gathering with a side salad. When the heat and humidity drops here in HK, I will get the oven going again. Seriously today was so hot outside I almost got heat stroke.

    1. Good to have you back with us, BAM. I always enjoy your comments. Are you moving into summer weather? Here in New York state, we're just starting to experience cooler days and I'm loving it, because I have got the oven going again!


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