Recipe

A A A

• 1 (9 inch) pie pastry
• 1/4 cup red pepper , julienned
• 1/4 cup green onion, sliced
• 1/4 cup fresh broccoli florets, chopped
• 1/4 cup fresh mushrooms, thinly sliced
• 1/4 cup onion, chopped
• 1/4 cup zucchini, thinly sliced
• 1 -2 tbsp butter or 1 -2 tbsp olive oil, for sauteeing , as needed
• salt , to taste
• pepper , to taste
• 1/4-1/2 cup cheese, shredded
• 3 -4 large eggs
• 3/4 cup heavy cream
• 3/4 cup milk
• 1/4 tsp horseradish (using a household flatware tsp to measure)

• 1 Preheat oven to 375°F.
• 2 Partially bake the pie pastry in a 9 pie plate (ungreased) for 5 minutes.
• 3 Sautee a mixture of veggies in butter or oil until soft and tender but not mushy, seasoning them a bit to taste with salt & pepper.
• 4 Sprinkle a small amount of the cheese on the bottom of the pie pastry.
• 5 Sprinkle the veggies over the cheese, then sprinkle with the rest of the cheese.
• 6 Combine eggs, cream, milk, as much salt & pepper as you like to add.
• 7 Take an ordinary teaspoon from your flatware drawer (not ameasuring spoon) and take about 1/4 tsp ish and add to the egg mixture.
• 8 Mix well and pour over the veggies and the cheese.
• 9 Bake at 375 F for about 40 minutes or until set.