Oregon Hazelnut Vegetable Pie Recipe

Oregon Hazelnut Vegetable Pie Recipe

Yield: 8 Servings
Recipe by luhu.jp

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,

Directions:

Pre-cook broccoli and cauliflower until almost tender (about 5
minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion,
green pepper and cheese. Divide into two well-greased 8-inch pie
pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs,
garlic salt and pepper; pour over vegetable mixture. Bake at 400 for
35 to 40 minutes, until golden brown. Allow to stand for 5 minutes
before cutting.

* 10-ounce packages of frozen chopped broccoli, cauliflower and
spinach may be substituted for fresh. Thaw and drain well. Do not
pre-cook.

NOTE: This dish may be prepared ahead and frozen, unbaked. Cover
tightly with aluminum foil before freezing. Do not defrost, but bake
an additional 10 to
15 minutes.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board


Source from luhu.jp