Name: Garden Pie
Yield: 4 servings
Ingredients: 4 cups sliced yellow squash; 8 ounces sliced mushrooms; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 onion, sliced; 2 garlic cloves, minced; 14 cup olive oil; 1 teaspoon salt; 12 teaspoon white pepper; 18 teaspoon cayenne pepper; 4 eggs; 12 cup half-and-half; 4 ounces shredded gruyere cheese; 34 cup grated parmesan cheese; 1 (9 inch) pie crusts

Servings: 4 persons

4 cups sliced yellow squash
8 ounces sliced mushrooms
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
2 garlic cloves, minced
14 cup olive oil
1 teaspoon salt
12 teaspoon white pepper
18 teaspoon cayenne pepper
4 eggs
12 cup half-and-half
4 ounces shredded gruyere cheese
34 cup grated parmesan cheese
1 (9 inch) pie crusts

1
In a large skillet, stir/saute squash, mushrooms, peppers, onions, and garlic in heated oil over medium-high heat for 10 minutes.
2
Transfer vegetables to a bowl using a slotted spoon.
3
Sprinkle vegetables with salt and pepper; stir to mix.
4
In another bowl, beat eggs and half-and-half; stir in cheeses.
5
Pour 1/3 of egg mixture into crust.
6
Spoon in half the vegetables.
7
Continue layering, ending with egg mixture.
8
Bake in a 375 oven for 35-40 minutes or until top is golden brown and filling is set.
9
Cool on wire rack for 30 minutes; serve warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Garden Pie

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