Oregon Hazelnut Vegetable Pie

Submitted by That is Dr House to

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 cup fresh broccoli, chopped thawed and drained or 10 ounces frozen broccoli, thawed and drained
• 1 cup fresh cauliflower, sliced thawed and drained or 10 ounces frozen cauliflower, thawed and drained
• 2 cups fresh spinach, chopped thawed and drained or 10 ounces frozen spinach, thawed and drained
• 1⁄2 cup chopped onion
• 1⁄4 cup chopped green pepper
• 1 cup cheddar cheese, grated
• 1 cup coarsely chopped hazelnuts
• 1 1⁄2 cups milk
• 1 cup Bisquick
• 4 eggs
• 1 teaspoon garlic salt
• 1⁄4 teaspoon pepper

directions

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