| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Pies, Vegetables, Cheese |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Broccoli * |
| 1 |
c |
Evaporated Skim Milk |
| 1 |
|
Egg |
| 3 1/2 |
oz |
Feta |
| 1 |
ts |
Dried Oregano |
| 1 |
|
Carrot, sliced thin,blanched |
| 1 |
|
Small Red Pepper ** |
| 1 |
|
Pie Shell (8-inch) |
INSTRUCTIONS
* Broccoli should be cut into long-stemmed florets, blanched, drained **
Red Pepper should be cut in julienne strips Preheat oven to 325". Place one
layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble
cheese on top, cover with remaining broccoli, arranging it with stems
pointing center and the flowers to the outside. Add the carrots and red
pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables.
Bake loosely covered with foil for one hour or until filling is set.
Uncover for last 10 minutes of baking. Nutrient content per serving: 196
calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47
milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta
carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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