(Tourtière aux légumes)
Source: Gilbert Crevier
3 Cups of Brocolli
1 Cup Cauliflower
1 Cup Onion (cut in rings)
1 Cup Snow Peas
½ Cup diced Carrots
1 Cup of yellow string beans
1 Cup of Brussel sprouts
1 Cup of diced potatoes
3 Cups of grated white cheddar cheese
1 Cup of mayonnaise
1 Tbsp. Basil
1 Can diced tomatoes (strained)

Place ingredients in a big bowl and stir. Once mixed, put ingredients in an empty (unbaked) pie shell.  These pies are "open" - in other words, you DON'T need a top crust. Makes 4 to 6 (9 inch) pies.


Cook at 450 degrees for 10 minutes, then reduce heat to 350 degrees, for another 30 minutes.

HINT: You can ½ cook or pre-cook your pies and put them in the freezer, for a later date.

Also, some of the other vegetables may be substituted with the ones listed: example: zuchinni, etc.

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