Recipes

Deborah's vege pie (V)

failsafe bread or rye bread, buttered
left-over cooked vegetables
leeks, garlic, celery, swede chopped and sauteed in canola oil
salt
6 eggs and ½ cup milk, beaten together
grated mozzarella (optional, amines)

Line a pie dish with slices of bread, butter side down. Spread over cooked slliced or mashed potatoes. Add any other left-over cooked vegetables. Spread with a layer of sauteed vegetables. Sprinkle with salt. Pour over egg mixture. Sprinkle with grated mozzarella. Bake in a moderate oven for 30 minutes. Good hot or cold. - Deborah

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