Oregon Hazelnut Vegetable Pie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The Oregon Hazelnut Industry recipe that can be made ahead, frozen [not baked covered with aluminum foil] Do not defrost. Bake 10 to 15 minutes more. If using frozen veggies, thaw, drain well but do not precook. Ingredients:
1 cup fresh broccoli, chopped thawed and drained or 10 ounces frozen broccoli, thawed and drained |
1 cup fresh cauliflower, sliced thawed and drained or 10 ounces frozen cauliflower, thawed and drained |
2 cups fresh spinach, chopped thawed and drained or 10 ounces frozen spinach, thawed and drained |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1 cup cheddar cheese, grated |
1 cup coarsely chopped hazelnuts |
1 1/2 cups milk |
1 cup bisquick |
4 eggs |
1 teaspoon garlic salt |
1/4 teaspoon pepper |
Directions:
1. Precook broccoli and cauliflower until almost tender about 5 minutes then drain well.
2. Combine broccoli, cauliflower, spinach, onion, green pepper and cheese.
3. Divide into two 8inch pie pans [well greased].
4. Top with hazelnuts.
5. Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture.
6. Bake at 400ºF for 35 to 40 minutes, until golden brown.
7. Allow to stand for 5 minutes before cutting.
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