| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
|
9' crust; frozen or made from your recipe; and baked |
| 1 |
|
Box (1-pound) brussel sprouts; washed and cooked and chopped |
| 2 1/2 |
c |
Skim milk |
| 1/2 |
c |
Sugar |
| 3 |
|
Eggs or |
| 3/4 |
c |
Eggbeaters |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt or more to taste |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
ds |
Ground black pepper |
|
|
Chopped nuts for garnish (opt) |
INSTRUCTIONS
submitted by: LeiG@aol.com
Preheat oven to 425 degs.F spread chopped brussel sprouts over bottom of
pie crust. In Medium bowl with wire whisk or hand beater, beat remaining
ingredients, except nuts. Place pie plate on cookie sheet or large pie
plate or something you can lift easily and put on oven rack. Pour custard
mixture into pie crust over brussel spouts..... slowly. do not let it
dribble over crush edge, it will burn. But put enough, so that sprouts are
covered. Bake 20- 25 minutes until knife inserted about 1 inch from center
comes out clean. Garnish with chopped nuts if you like. This reheats well .
If using microwave, do not put on Highest point. enjoy, Lei
Recipe Archive - 29 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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