Deep-Dish Hazelnut Vegetable Pie

  • 3/4 c. cauliflower
  • 3/4 c. broccoli
  • 2 c. chopped fresh or frozen spinach
  • 1 small onion, chopped
  • 1 or 2 cloves garlic, chopped
  • 3/4 c. grated Cheddar
  • 1 c. coarsely chopped hazelnuts
  • 1 1/2 c. milk
  • 1 c. biscuit mix
  • 3 eggs
  • salt and pepper

Preheat oven to 400 degrees. Cut broccoli and cauliflower into small florets and steam until almost tender. Drain and mix with spinach, onion, garlic, and Cheddar cheese. Spoon mixture into well-greased 10-inch pie pan or baking dish. Top with hazelnuts. Beat together milk, biscuit mix, eggs, salt and pepper. Pour over hazelnuts and vegetables and bake 35 to 40 minutes.

Serves 6.

From the Winter Harvest Cookbook by Lane Morgan.

Advertisements