| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Swiss |
Vegetables, Main dish, Pies |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli bunch |
| 2/3 |
c |
Onion; chopped |
| 1/4 |
c |
Water |
| 4 |
|
Eggs; slightly beaten |
| 1 1/4 |
c |
Milk |
| 4 |
|
To 6 drops Hot Sauce |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground pepper; fresh |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
tb |
Fresh parsley; minced |
| 2/3 |
c |
Swiss cheese; fresh\shredded |
| 1/3 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Trim off large leaves of broccoli. Remove tough ends of lower stalks, and
wash broccoli thoroughly; cut flowerets and stems into thin slices.
Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook
over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture
with paper towels.
Combine next 8 ingredients. Stir in vegetables, and pour mixture into a
greased 10-inch pie plate.
Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set.
Let stand 10 minutes.
YIELD: One 10-inch pie.
Source: Southern Living Annual Recipes, 1984 From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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