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Meatless, Vegetarian Recipes pg 1 >  Frontier Hazelnut Vegetable Pie

 

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Chef with red wine glass

FRONTIER HAZELNUT VEGETABLE PIE

Yield: 8 servings
 

INGREDIENTS

    1 cup fresh broccoli, chopped*
    1 cup fresh cauliflower, sliced*
    2 cups 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 Oregon hazelnuts
    1½ cups milk
    1 cup Bisquick
    4 eggs
    1 teaspoon garlic salt
    1/4 teaspoon 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.
 

Oregon Hazelnuts
 

 

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