Spring vegetable pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 1 | each | Medium carrot, cut length |
| 1 | cup | Chopped cauliflower |
| 3 | eaches | Scallions, minced |
| ½ | cup | Thawed frozen peas |
| 2 | tablespoons | Minced fresh parsley |
| 4 | eaches | Eggs beaten |
| 2 | tablespoons | Low fat milk |
| 4 | ounces | Crumbled feta cheese |
| ¼ | teaspoon | Dried thyme |
| 1 | each | Pepper, to taste |
| ½ | cup | Fresh bread crumbs |
Directions
Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp.
Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in.
Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting.
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