Vegetable Pie

Name: Vegetable Pie
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 2 cups sliced mushrooms; 2 cups chopped zucchini; 1 cup chopped yellow onion; 12 cup chopped green bell pepper; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 4 large eggs; 2 cups cottage cheese; 2 cups grated monterey jack cheese; 1 (10 ounce) package frozen spinach, thawed and squeezed dry or 2 (6 ounce) bags fresh spinach, cooked,drained,and chopped; 14 teaspoon dried dill; 12 teaspoon salt, to taste; pepper, to taste; grated parmesan cheese

15 ingredients

10 steps

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 cups sliced mushrooms
2 cups chopped zucchini
1 cup chopped yellow onion
12 cup chopped green bell pepper
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 large eggs
2 cups cottage cheese
2 cups grated monterey jack cheese
1 (10 ounce) package frozen spinach, thawed and squeezed dry or 2 (6 ounce) bags fresh spinach, cooked,drained,and chopped
14 teaspoon dried dill
12 teaspoon salt, to taste
pepper, to taste
grated parmesan cheese

Directions

1

Melt the butter in a medium skillet over medium heat.
2

Add in the mushrooms, zucchini, onion, bell pepper, garlic, and parsley.
3

Saute/stir for 5 minutes or until veggies are slightly tender.
4

Lightly coat a 10-inch quiche pan or deep dish pie pan with non-stick cooking spray.
5

Transfer vegetable mixture to pan.
6

In a mixing bowl, add eggs, cottage cheese, MJ cheese, spinach, dill, salt, and pepper; stir to combine.
7

Spread mixture over vegetables.
8

Sprinkle parmesan cheese on top.
9

Bake in a 350 oven for 40 minutes or until firm and bubbly.
10

Cut into wedges and serve.