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    You are in: Home / Recipes / Spring Vegetable Pie Recipe
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    Spring Vegetable Pie

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 22, 2011

      Oh yum! This was just lovely! "Dense and flavorful" is a great way to describe it, and I imagine it will be fantastic cold for lunch tomorrow. I used mozzarella cheese in lieu of swiss as I had it on hand, and as I was short on spinach I threw in a bit of diced bell pepper. One thing I didn't anticipate was the rehydrated veggies from the Spring Vegetable soup mix. How cool! I think many cheeses would work well here. I used I'mPat's "Shortcrust Pastry" recipe for the crust, and it was a great combination. Thanks so much for sharing! Made for PAC Spring 2011.

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    • on April 07, 2010

      This was fabulous! I was able to find the Spring Vegetable soup mix, which I had never even knew existed. I ended up mixing in a tad of sharp white cheddar but, other than that, I made the recipe exactly as posted. It was dense and flavorful and even tasted good cold! I will be making this again. Thanks for sharing. Made for Spring PAC 2010.

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    Nutritional Facts for Spring Vegetable Pie

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.1
     
    Calories from Fat 161
    54%
    Total Fat 17.8 g
    27%
    Saturated Fat 6.8 g
    34%
    Cholesterol 149.2 mg
    49%
    Sodium 680.1 mg
    28%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 1.7 g
    7%
    Sugars 0.8 g
    3%
    Protein 14.3 g
    28%

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