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    You are in: Home / Recipes / Oregon Hazelnut Vegetable Pie Recipe
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    Oregon Hazelnut Vegetable Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    That is Dr House to you's Note:

    The Oregon Hazelnut Industry recipe that can be made ahead, frozen [not baked covered with aluminum foil] Do not defrost. Bake 10 to 15 minutes more. If using frozen veggies, thaw, drain well but do not precook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Precook broccoli and cauliflower until almost tender about 5 minutes then drain well.
    2. 2
      Combine broccoli, cauliflower, spinach, onion, green pepper and cheese.
    3. 3
      Divide into two 8inch pie pans [well greased].
    4. 4
      Top with hazelnuts.
    5. 5
      Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture.
    6. 6
      Bake at 400ºF for 35 to 40 minutes, until golden brown.
    7. 7
      Allow to stand for 5 minutes before cutting.

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    Nutritional Facts for Oregon Hazelnut Vegetable Pie

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 310.1
     
    Calories from Fat 193
    62%
    Total Fat 21.5 g
    33%
    Saturated Fat 6.1 g
    30%
    Cholesterol 127.2 mg
    42%
    Sodium 354.6 mg
    14%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.8 g
    15%
    Protein 12.9 g
    25%

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