Try this Spring Vegetable Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat. In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper. Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 229 | ||
Calories from Fat: 115 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 157.7mg | 49 % | |
Sodium 607.5mg | 21 % | |
Potassium 122.4mg | 3 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 15g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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