Spring Vegetable Pie

[Guest guest]

I'm going to make this for Easter, but use asparagus instead of the peas

and then lay strips of asparagus on top, just like the Asparagus Tart on

the cover of this month's Vegetarian Times. I will post that recipe after

I finish posting the ones for this menu. Kathleen

 

* Exported from MasterCook *

 

Spring Vegetable Pie

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 45

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium carrots

quartered lengthwise and sliced

1 cup finely chopped cauliflower

3 scallions -- minced

1/2 cup steamed fresh or thawed frozen green peas

2 tablespoons minced fresh parsley

3 eggs -- beaten

2 tablespoons low-fat milk

4 ounces crumbled feta cheese

OR crumbly goat cheese

1/4 teaspoon dried thyme

freshly ground pepper

1/2 cup fine fresh bread crumbs

 

6 to 8 servings

 

A crustless pie filled with the flavors of spring and the tang of sharp cheese.

 

Preheat the oven to 375 degrees.

 

Heat 1/4 cup water in a large saucepan. Add the carrots and cauliflower

and steam, covered, over moderate heat. Lift the lid and stir occasionally

until crisp-tender. Stir in the scallions and steam for another minute or

so, just until they become slightly limp. Stir in the peas and parsley and

remove from the heat.

 

In a mixing bowl, combine the beaten eggs with the milk, feta or goat

cheese, and thyme. Stir in the skillet mixture and add a few grindings of

pepper.

 

Oil a 10-inch 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 the top is golden. Let stand for 10 minutes

before serving, then cut into 6 to 8 wedges to serve.

 

Calories: 108, Carbohydrate 7 g, Total fat: 6 g, Protein: 6 g, Cholesterol:

106 g Sodium 241 mg

 

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Nutr. Assoc. : 0 0 2512 0 3588 0 0 4938 0 0 0 0 196