FRONTIER HAZELNUT VEGETABLE PIE
Yield: 8 servings
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
1-1/2 cups milk
1 cup Bisquick
4 eggs
1 teaspoon garlic salt
1/4 teaspoon pepper
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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