Vegetarian Supper Pie
|Soda crackers||26 (To Make 1 Cup Crumbs)|
|Wheat germ||3⁄4 Cup (12 tbs) (Kretschmer Regular Brand)|
|Margarine||1⁄2 Cup (8 tbs), melted|
|Zucchini||1 Pound, sliced|
|Onion||1 Medium, sliced|
|Dried marjoram||1 Teaspoon, crushed|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Monterey jack cheese||1 Cup (16 tbs), grated|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Non fat milk||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Medium, thinly sliced|
Combine cracker crumbs, 1/4 c. (60 mL) of the wheat germ and 6 T. (90 mL) margarine in small bowl.
Press evenly on bottom and about 1 in. (2.5 cm) up sides of 9 in. (23 cm) springform pan or on bottom and sides of 9 in. (23 cm) pie pan.
Bake at 400°F (200°C) for 7 to 9 minutes until very lightly browned.
Remove from oven.
Saute zucchini and onion in remaining 2 T. (30 mL) margarine until crisp-tender.
Add seasonings to vegetable mixture; stir well.
Place half the vegetables in the crumb crust.
Sprinkle with 3 T. (45 mL) of the wheat germ.
Top with 1/2 c. (125 mL) Monterey Jack, 1/2 c. (125 mL) Parmesan cheese, remaining vegetables, and 3 T. (45 mL) wheat germ.
Beat together the eggs and milk; pour over vegetable mixture.
Arrange tomato slices on top.
Sprinkle with remaining cheese and wheat germ.
Bake at 325°F (165°C) for 40 to 45 minutes until hot and bubbly.