Vegetable Supper Pie: The Best Vegetable Supper Pie Recipe from Cook'n

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	Vegetable Supper Pie

Serves: 6

Print this Recipe

   6 eggs
   1 tablespoon flour
   2/3 cup milk
   1/3 cup parmesan cheese grated
   Salt and freshly ground pepper to taste
   1/2 cup peas
   1/3 cup carrots diced
   1/4 cup water
   1 onion minced
   4 tablespoons margarine
   1 onion thinly sliced and separated into rings

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Heat oven to 350° F. Beat eggs in a bowl with flour, milk, cheese, salt, and pepper. Parboil peas and carrots in 1/4 cup salted water for 5 minutes; drain. Sauté minced onion in 2 tablespoons margarine until golden. Add peas and carrots; sauté for 3 minutes. Add vegetable mixture to beaten egg mixture. Pour into a well-greased 10-inch pie plate. Bake for 25 to 30 minutes or until top is golden and mixture is set. Meanwhile, sauté onion rings in remaining 2 tablespoons margarine until golden; keep warm. Cool custard for 10 minutes; top with sautéed onions and serve.

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