Broccoli Cheese Pie
Yield
1 piePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
broccoli florets
cut, blanched, drained |
|
| 1 | cup |
evaporated milk
skim |
|
| 1 | each |
eggs
|
|
| 3 ½ | ounces |
feta cheese
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | each |
carrots
thinly sliced, blanched |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
broccoli florets
cut, blanched, drained |
|
| 237 | ml |
evaporated milk
skim |
|
| 1 | each |
eggs
|
|
| 101.2 | ml/g |
feta cheese
|
|
| 5 | ml |
oregano
dried |
|
| 1 | each |
carrots
thinly sliced, blanched |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Preheat oven to 325℉ (160℃).
Place one layer of broccoli in pie shell or directly into 8-inch pie dish.
Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.
Add the carrots and red pepper.
Mix egg, oregano and evaporated skim milk.
Pour over vegetables.
Bake loosely covered with foil for one hour or until filling is set.
Uncover for last 10 minutes of baking.
