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Vegetable-Cheese Pie |
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Serves: 6 Print this RecipeNutty Whole Wheat Pie Crust: 1/3 cup walnuts finely chopped 1 cup whole wheat pastry flour 1/4 cup wheat germ 1/4 teaspoon salt 5 tablespoons safflower oil 2 tablespoons water cold * See note below. * Part two. 1 cup broccoli fresh, cut in bite-size chunks 1 cup cauliflower fresh, cut in small flowerets 1 cup peas fresh or frozen 1 cup carrots pared and thickly sliced 1/2 cup celery thinly sliced 1 onion medium chopped 1 clove garlic minced 1/4 cup parsley minced fresh Salt and freshly ground pepper to taste 1 tomato large, peeled and cut in 8 wedges 1 1/2 cups monterey jack cheese shredded 4 slices bacon cut in 1/2 -inch pieces, fried crisp, and drained 1 tablespoon butter real * Heat oven to 425° F. Combine nuts, flour, wheat germ, salt, and oil; toss until well-blended. Add water gradually. Press into a 9-inch pie pan. Bake for 10 to 15 minutes or until set; remove from oven and reduce heat to 350° F. Filling: *In a medium saucepan cook broccoli, cauliflower, peas, carrots, and celery in about 1/4 cup water, covered, for 5 minutes or until just crisp-tender. Drain well; combine with onion, garlic, parsley, salt, and pepper. Place in pie shell. Top with tomato wedges and cover with cheese. Sprinkle with bacon; dot with butter. Bake for 30 minutes; serve at once. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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