Immpossibe broccoli-cheese pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| DEIDRE ANNE PENROD (FGGT98 | ||
| 1 | pounds | Broccoli bunch |
| ⅔ | cup | Onion; chopped |
| ¼ | cup | Water |
| 4 | Eggs; slightly beaten | |
| 1¼ | cup | Milk |
| 4 | To 6 drops Hot Sauce | |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground pepper; fresh |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | tablespoon | Fresh parsley; minced |
| ⅔ | cup | Swiss cheese; fresh\\shredded |
| ⅓ | cup | Parmesan cheese; grated |
Directions
Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices.
Combine broccoli, onion, and ¼ cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels.
Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate.
Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes.
YIELD: One 10-inch pie.
Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie