From Paulette Vickery's Recipe Collection

VEGETABLE AND CHEESE PIE: (Herb Stuffing Mix)

cheese/eggs, main dish, vegetables

2 cup herb stuffing mix, crushed
1/4 cup butter, melted
1 cup onion, chopped
1 each clove garlic, minced
2 tablespoon butter
1/2 teaspoon savory
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 each head culiflower, steamed
1/2 cup carrots, sliced
6 oz cheddar cheese
2 each eggs
1/4 cup milk

Combine crushed herb stuffing mix, and 1/4 cup melted butter. Press mixture into 9 inch pie plate. Bake at 375 degrees, 8-10 minutes, or till golden, and set aside. In saucepan, cook onion and garlic in 2 tablespoons butter, till onion is tender but not brown. Add savory, oregano, salt, and pepper. Stir in culiflower flowerettes, and carrots. Cook covered, over low heat, 10-15 minutes, or till vegetables are tender crisp. Shred cheese, and sprinkle half over bottom of prebaked pie shell. Spoon vegetable mixture atop. In small bowl slightly beat eggs, and blend in milk. Pour over vegetables in pie shell. Bake uncovered, at 375 degrees, 15 minutes. Top with remaining cheddar cheese, and bake 5-10 minutes more, or till set.

Yield: 6 servings





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