6 eggs
1 tablespoon flour
2/3 cup milk
1/3 cup parmesan cheese grated
Salt and freshly ground pepper to taste
1/2 cup peas
1/3 cup carrots diced
1/4 cup water
1 onion minced
4 tablespoons margarine
1 onion thinly sliced and separated into rings
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.
Vegetable Supper Pie comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!