Ingredients:2 teaspoons dijon style mustard
2 cups heavy cream
1/2 teaspoon salt
Few drops of hot pepper sauce
2 tablespoons butter
6 to 8 mushrooms large, sliced
2 tablespoons green bell peppers minced green and red pepper or pimiento or all green pepper
1 1/2 cups broccoli flowerets
1 1/2 cups cheddar cheese shredded (Monterey Jack, Swiss, Cheddar, or any combination)
1/2 cup parmesan cheese grated or Romano cheese
Dash nutmeg ground
1. Preheat oven to 350° F.
2. Beat eggs, add liquid, salt, and hot pepper sauce; set aside.
3. Heat butter in skillet; sauté mushrooms and minced pepper for 2 minutes; add broccoli and stir for 1 minute. Cover skillet and turn off heat; let set for 5 minutes. Spoon vegetables into bottom of pie tin; sprinkle cheeses evenly over vegetables, then pour on liquid gently. Very lightly sprinkle top with nutmeg.
4. Place in center of oven and bake for 40 minutes or until knife inserted near center comes out clean. Cool for 10 minutes before cutting into serving wedges.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.