Oregon hazelnut vegetable pie Recipe

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Oregon hazelnut vegetable pie

Artist:	_	Yield:	8
Categories:	Entrees, Meatless, Tarts & Pies, Vegetables	Rating:	0
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Ingredients:

1	cup	Fresh broccoli, chopped*
1	cup	Fresh cauliflower, sliced*
2	cup	Fresh spinach, chopped*
1/2	cup	Chopped onion
1/4	cup	Chopped green pepper
1	cup	Cheddar cheese, grated
		-- (4 oz.)
1	cup	Coarsely chopped hazelnuts
		--(Oregon hazelnuts)
1 1/2	cup	Milk
1	cup	Bisquick
4		Eggs
1	tsp	Garlic salt
1/4	tsp	Pepper

Procedures:

1	Pre-cook broccoli and cauliflower until almost tender (about 5 minutes).
2	Drain well.
3	Combine broccoli, cauliflower, spinach, onion, green pepper and cheese.
4	Divide into two well-greased 8-inch pie pans.
5	Top with oregon hazelnuts.
6	Beat together milk, bisquick, eggs, garlic salt and pepper; pour over vegetable mixture.
7	Bake at 400°F for 35 to 40 minutes, until golden brown.
8	Allow to stand for 5 minutes before cutting.
9	* 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh.
10	Thaw and drain well.
11	Do not pre-cook.
12	note: this dish may be prepared ahead and frozen, unbaked.
13	Cover tightly with aluminum foil before freezing.
14	Do not defrost, but bake an additional 10 to 15 minutes.
15	* cookfdn brings you this recipe with permission