Total Calories: 301
* Preparation Time: 20 to 25 minutes Baking Time: 40 to 45 minutes Standing Time: At least 5 minutes or up to 4 hours Release one pie shell from foil pan and place on waxed paper. Set second shell in foil pan aside. Thaw both for 20 minutes or until pliable.
Meanwhile, place cottage cheese, eggs. Parmesan cheese, parsley and pepper in a blender container. Cover and blend until parsley is chopped set aside.
Place baking sheet in oven. Preheat oven to 400°. Place broccoli, onion, water, oil and garlic in a medium skillet. Cover and cook over medium heat for 4 to 5 minutes or until broccoli is crisp-tender and liquid is almost absorbed. Remove from heat.
Stir in tomato paste, olives, water, basil and salt.
To assemble, evenly cover bottom of pie shell in foil pan with half of the mozzarella cheese. Pour half of the egg-cheese mixture to within 1 inch of edge. Layer with half of the tomato mixture, all of the green pepper and mushrooms, remaining egg-cheese mixture, remaining mozzarella cheese and remaining tomato mixture. Cover with pastry circle. Seal edges and cut slits for steam to escape. Brush crust with half-and-half or milk. Sprinkle with Parmesan cheese.
Bake for 40 to 45 minutes or until top is browned. Let stand for 5 minutes.
Bell: Serve warm or let stand at room temperature up to 4 hours. If desired, reheat in a preheated 350° oven for 15 minutes, loosely covering top with foil to prevent excessive browning.
This Italian Vegetable Pie recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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