The best delicious Oregon Hazelnut Vegetable Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oregon Hazelnut Vegetable Pie recipe today!
Hello my friends, this Oregon Hazelnut Vegetable Pie recipe will not disappoint, I promise! Made with simple ingredients, our Oregon Hazelnut Vegetable Pie is amazingly delicious, and addictive, everyone will be asking for more Oregon Hazelnut Vegetable Pie.
What Makes This Oregon Hazelnut Vegetable Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oregon Hazelnut Vegetable Pie.
Ready to make this Oregon Hazelnut Vegetable Pie Recipe? Let’s do it!
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1 c Fresh broccoli, chopped*
1 c Fresh cauliflower, sliced*
2 c Fresh spinach, chopped*
1/2 c Chopped onion
1/4 c Chopped green pepper
1 c Cheddar cheese, grated
— (4 oz.)
1 c Coarsely chopped hazelnuts
–(Oregon hazelnuts)
1 1/2 c Milk
1 c Bisquick
4 Eggs
1 ts Garlic salt
1/4 ts Pepper
Pre-cook broccoli and cauliflower until almost tender (about 5
minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion,
green pepper and cheese. Divide into two well-greased 8-inch pie
pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs,
garlic salt and pepper; pour over vegetable mixture. Bake at 400 for
35 to 40 minutes, until golden brown. Allow to stand for 5 minutes
before cutting.
* 10-ounce packages of frozen chopped broccoli, cauliflower and
spinach may be substituted for fresh. Thaw and drain well. Do not
pre-cook.
NOTE: This dish may be prepared ahead and frozen, unbaked. Cover
tightly with aluminum foil before freezing. Do not defrost, but bake
an additional 10 to
15 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
8 Servings
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