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Vegetable Brunch Pie

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Ingredients
For crust
  All purpose flour 2 Cup (32 tbs)
  Parmesan cheese 3⁄4 Cup (12 tbs), grated
  Margarine 1⁄2 Cup (8 tbs)
  Butter flavored shortening 1⁄2 Cup (8 tbs)
  Milk 4 Tablespoon
  Zucchini 1 Small, cut into cubes
  Yellow squash 1 Small, cut into cubes
  Pepper red 1 Small, seeded, cubed
  Green onion 1 , sliced
  Small mushrooms 2 Ounce, cleaned, cut in half
  Leek 1 Small, sliced
  Milk 1⁄2 Cup (8 tbs)
  Eggs 3 Large
  All purpose flour 1 1⁄2 Tablespoon
  Savory seasonings 1 1⁄2 Teaspoon (Garden Blend)
Directions

Preheat oven to 375°.
Combine flour and Parmesan cheese in medium mixing bowl.
Add margarine and shortening; cut in until mixture resembles coarse crumbs.
Add milk; mix just until mixture forms a ball.
Turn out onto lightly floured board.
Roll circle to 1 inch larger than pan.
Press into bottom and up sides of pan; pierce all over with tines of fork.
Bake 15 minutes or until lightly browned.
Arrange vegetables in crust.
Combine milk and eggs; whisk until light and blended.
Stir in flour and Garden Blend.
Pour over vegetables.
Bake 45 to 50 minutes or until center is set and tip of knife inserted in center comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
65 Minutes

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