 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I got this out of a weekly newspaper. Made it for a bruch last weekend. A big hit! And I will admit, I cheated and got most of the veggies off my supermarket's salad bar. Ingredients:
1 (9 or 10 inch) pie crust |
1 cup onion, chopped |
1 green bell pepper, chopped |
1 cup fresh broccoli, chopped |
1 cup fresh tomatoes, seeded and diced |
1/2 cup fresh mushrooms, sliced |
2 tablespoons butter |
1 teaspoon garlic, minced |
salt to taste |
1/2 teaspoon ground black pepper |
1/2 cup mozzarella cheese, shredded |
1/4 cup parmesan cheese, grated |
5 eggs |
1/4 cup milk |
Directions:
1. Line a 9 or 10 inch pie pan with pie crust.
2. Line crust with a double thickness of aluminum foil.
3. Bake at 450 degrees for 5 minutes. Remove foil and bake an additional 5 minutes.
4. Place on rack and let cool while preparing remaining ingredients.
5. In large skillet, melt butter. Add onion, green bell pepper, broccoli, tomatoes and mushrooms. Saute until vegetables are softened.
6. Add garlic, salt and pepper. Mix well. Remove from heat.
7. Spoon vegetables into crust.
8. Sprinkle with cheeses.
9. Whisk together eggs and milk. Pour over vegetables.
10. Bake at 350 degrees for 30 to 40 minutes or until knife inserted near center comes out clean.
11. If edges get too brown, cover edges with foil during baking.
12. Let stand 5 minutes before slicing.
|
|