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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
10 ounces broccoli (broccoli should be cut into long-stemmed florets, blanched, drained) |
1 cup evaporated skim milk |
1 egg |
3 1/2 ounces feta |
1 teaspoon dried oregano |
1 carrot, sliced thin,blanched |
1 small red pepper (red pepper should be cut in julienne strips) |
1 pie shell (8-inch) |
Directions:
1. Preheat oven to 325 degrees.
2. Place one layer of broccoli in pie shell or directly into 8-inch pie dish.
3. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.
4. Add the carrots and red pepper.
5. Mix egg, oregano and evaporated skim milk.
6. Pour over vegetables.
7. Bake loosely covered with foil for one hour or until filling is set.
8. Uncover for last 10 minutes of baking.
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