Oregon Hazelnut Vegetable Pie
1 cup fresh broccoli – chopped*
1 cup fresh cauliflower – sliced*
2 cups fresh spinach – chopped*
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup Cheddar cheese – grated
1 cup coarsely chopped Oregon hazelnuts
1 1/2 cups milk
1 cup Bisquick
1 teaspoon garlic salt
1/4 teaspoon 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 400ÂºF for 35 to 40 minutes, until golden brown. Allow to stand for 5 minutes before cutting.
NOTES : 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.
- 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.