Serves: 6
Total Calories: 257

Pastry for 10-inch Single-Crust Pie
2 teaspoons Dijon style mustard
4 eggs
2 cups liquid (1 cup evaporated milk, 1/2 cup half-and-half, 1/2 cup milk, or any combination)
1/2 teaspoon salt
Few drops of hot pepper sauce
2 tablespoons butter or margarine
6 to 8 mushrooms large, sliced
2 tablespoons green bell peppers minced green and red pepper or pimiento or all green pepper
1 1/2 cups broccoli flowerets
1 1/2 cups Cheddar cheese shredded (Monterey Jack, Swiss, Cheddar, or any combination)
1/2 cup Parmesan cheese grated or Romano cheese
dash nutmeg ground

Prepare and prebake pie shell for 10 minutes. Cool and spread bottom with mustard to seal let dry. Reduce oven heat to 350° F. Beat eggs, add liquid, salt, and hot pepper sauce set aside. Heat butter or margarine in skillet sauté mushrooms and minced pepper for 2 minutes add broccoli and stir for 1 minute. Cover skillet and turn off heat let set for 5 minutes. Spoon vegetables into bottom of crust sprinkle cheeses evenly over vegetables, then pour on liquid gently. Very lightly sprinkle top with nutmeg. Place in center of oven and bake for 40 minutes or until knife inserted near center comes out clean. Cool for 10 minutes before cutting into serving wedges.

Nutritional Facts:

Serves: 6
Total Calories: 257
Calories from Fat: 162

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