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Vegetable Brunch Pie Recipe
|All purpose flour||2 Cup (32 tbs)|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
|Margarine||1⁄2 Cup (8 tbs)|
|Butter flavored shortening||1⁄2 Cup (8 tbs)|
|Zucchini||1 Small, cut into cubes|
|Yellow squash||1 Small, cut into cubes|
|Pepper red||1 Small, seeded, cubed|
|Green onion||1 , sliced|
|Small mushrooms||2 Ounce, cleaned, cut in half|
|Leek||1 Small, sliced|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Savory seasonings||1 1⁄2 Teaspoon (Garden Blend)|
Serving size: Complete recipe
Calories 3558 Calories from Fat 2078
% Daily Value*
Total Fat 235 g362%
Saturated Fat 61.8 g309.2%
Trans Fat 13.5 g
Cholesterol 702.7 mg
Sodium 1591.3 mg66.3%
Total Carbohydrates 277 g92.3%
Dietary Fiber 20.4 g81.7%
Sugars 36.8 g
Protein 93 g185.6%
Vitamin A 256.5% Vitamin C 358.8%
Calcium 135.5% Iron 119.4%
*Based on a 2000 Calorie diet
Combine flour and Parmesan cheese in medium mixing bowl.
Add margarine and shortening; cut in until mixture resembles coarse crumbs.
Add milk; mix just until mixture forms a ball.
Turn out onto lightly floured board.
Roll circle to 1 inch larger than pan.
Press into bottom and up sides of pan; pierce all over with tines of fork.
Bake 15 minutes or until lightly browned.
Arrange vegetables in crust.
Combine milk and eggs; whisk until light and blended.
Stir in flour and Garden Blend.
Pour over vegetables.
Bake 45 to 50 minutes or until center is set and tip of knife inserted in center comes out clean.