Serves: 6
Total Calories: 149
Heat oven to 350° F. Beat eggs in a bowl with flour, milk, cheese, salt, and pepper. Parboil peas and carrots in 1/4 cup salted water for 5 minutes drain. Sauté minced onion in 2 tablespoons margarine until golden. Add peas and carrots sauté for 3 minutes. Add vegetable mixture to beaten egg mixture. Pour into a well-greased 10-inch pie plate. Bake for 25 to 30 minutes or until top is golden and mixture is set. Meanwhile, sauté onion rings in remaining 2 tablespoons margarine until golden keep warm. Cool custard for 10 minutes top with sautéed onions and serve.
This Vegetable Supper Pie recipe is from the Budget Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
