Oregon Hazelnut Vegetable Pie

  • on March 26, 2007
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Ingrients & Directions

1 c Fresh broccoli, chopped*
1 c Fresh cauliflower, sliced*
2 c Fresh spinach, chopped*
1/2 c Chopped onion
1/4 c Chopped green pepper
1 c Cheddar cheese, grated
— (4 oz.)
1 c Coarsely chopped hazelnuts
–(Oregon hazelnuts)
1 1/2 c Milk
1 c Bisquick
4 Eggs
1 ts Garlic salt
1/4 ts 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

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

8 Servings

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