"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Puffy Crust Vegetable Pie Recipe

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This recipe for Puffy Crust Vegetable Pie, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Kleven


3 c. mixed, chopped vegetables, such as broccoli, carrots, zucchini, and onion
1 tbsp. dried Italian herbs and seasonings
dash of pepper
2 tbsp. butter or margarine
2 eggs
1 c. milk
1 c. sifted all-purpose flour
tsp. salt
1 c. (4 oz) shredded marble jack cheese

1. Preheat oven to 425 F. Steam or microwave vegetables until just tender. Drain.
2. Toss in bowl with herbs and pepper. Set aside.
3. Put butter in a 10" pie plate and set in oven until butter is melted.
4. In medium bowl, beat eggs. Add milk and beat until well blended.
5. Add flour and salt and beat until batter is smooth.
6. Pour batter into heated pie plate.
7. Spread vegetables evenly over batter to within 1" of edge. Sprinkle with cheese.
8. Bake 30 minutes or until brown and puffy. Cut into wedges and serve.




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