Diabetic Cooking

Baked cheesy vegetable pie

Preparation time: 5 minutes. Baking time: 45 minutes. Standing time: 10 minutes.


  • Vegetable cooking spray
  • 4 cups frozen shredded potatoes, thawed
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 cup mixed vegetables, cut into bite-size pieces
  • 3/4 cup skim milk
  • 3/4 cup liquid egg substitute or 3 whole eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 350°F and coat a 9″ pie plate with cooking spray. Combine the potatoes, cheese, vegetables, skim milk, eggs, salt, and pepper in large mixing bowl and stir well. Pour the mixture into the pie plate. Bake, uncovered, for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing into 4 wedges.

(Note: You can use any vegetables that you have on hand. Onions, bell peppers, broccoli, cauliflower, and tomatoes all work well with this recipe.)

Yield: 4 wedges.

Serving size: 1 wedge.

Nutrition Facts Per Serving:
Calories: 269 calories, Carbohydrates: 33 g, Protein: 20 g, Fat: 7 g, Saturated Fat: 4 g, Sodium: 641 mg, Fiber: 4 g

Exchanges per serving: 2 starch, 2 lean meat, 1/2 vegetable. Carbohydrate choices: 2.

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.