| Impossible Vegetable Pie |
| Number of Servings |
6 |
|
Serving Size |
1/6 pie |
| Preparation Time |
20 minutes |
|
Cooking Time |
40 minutes |
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| Quantities |
Ingredients |
| 2 cups | fresh broccoli or cauliflower |
| 1 1/2 cups | low fat or reconstituted nonfat dry milk |
| 3/4 cup | Master Mix (see page Mixes-7) |
| 3 | eggs |
| 1/4 teaspoon | pepper |
| 1/2 cup | onion, chopped |
| 1/2 cup | green pepper, chopped |
| 1 cup | shredded cheese |
| | vegetable oil or spray |
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| Equipment |
Instructions |
- measuring cups
- measuring spoons
- sharp knife
- cutting board
- mixing bowl
- mixing spoon
- pie plate
- grater
- strainer
- saucepan with cover
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- Heat oven to 400¡F. Lightly oil pie pan.
- Boil 1 inch water in saucepan. Add broccoli or cauliflower. Cover and heat until water boils again. Cook until almost tender, about 5 minutes; drain thoroughly in strainer or colander.
- Beat milk, Master Mix, eggs and pepper in mixing bowl until smooth. Add vegetables, including onion and green pepper, add cheese to egg mixture and pout into pie pan.
- Bake at 400¡F until golden brown and knife inserted halfway between center and the edge comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
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| NOTES: Variation: Biscuit Mix, such as Jiffy Mix¨, can be used instead of Master Mix.Cauliflower (not broccoli) was used in the nutrient analysis. Cheddar cheese was the type of cheese used. |
| Nutrition Information |
| Calories |
230 |
| Total Fat |
12g |
| Saturated Fat |
6g |
| Protein |
14g |
| Carbohydrates |
17g |
| Fiber |
2g |
| Sugar |
6g |
| Vitamin A |
20% |
| Vitamin C |
45% |
| Calcium |
25% |
| Iron |
10% |
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