Oregon hazelnut vegetable pie

8 Servings

Ingredients

Quantity Ingredient
1 cup Fresh broccoli, chopped*
1 cup Fresh cauliflower, sliced*
2 cups Fresh spinach, chopped*
½ cup Chopped onion
¼ cup Chopped green pepper
1 cup Cheddar cheese, grated (4 oz.)
1 cup Coarsely chopped hazelnuts (Oregon hazelnuts)
1½ cup Milk
1 cup Bisquick
4 Eggs
1 teaspoon Garlic salt
¼ 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.

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

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