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SPRING VEGETABLE PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs
Amount Measure Ingredient -- Preparation Method
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1 1/2 tb Olive oil
1 ea Medium carrot, cut length
1 c Chopped cauliflower
3 ea Scallions, minced
1/2 c Thawed frozen peas
2 tb Minced fresh parsley
4 ea Eggs beaten
2 tb Low fat milk
4 oz Crumbled feta cheese
1/4 ts Dried thyme
1 ea Pepper, to taste
1/2 c Fresh bread crumbs
Preheat oven 375F. Heat oil plus 3 T water in large
skillet. Add the carrots and cauliflower and saute,
covered, over moderate heat. Lift the lid and stir
occasionally until crisp tender. Stir in the
scallions and saute for another minute, just until
slightly limp. Stir in peas and parsley and remove
from heat.In mixing bowl, combine beaten eggs with
the milk, feta and thyme. Stir in the skillet mixture
and add a little pepper.Oil a 10 in. tart pan. Line
the bottom with half the crumbs and pour the vegetable
mixture in. Top with the remaining crumbs. Bake for
20 to 25 minutes, or until set and top is golden. Let
stand for 10 min before cutting.
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