 
|
| Southern Vegetable Pie presented by Cornerstone Farm Bed & Breakfast | Email this page to a Friend |
|
1/4 cup olive oil
12 oz. zucchini, cut into 1/4 inch slices 8 oz. mushrooms 1 large red onion, thinly sliced 1 yellow bell pepper, seeded, thinly sliced 1 red bell pepper, seeded, thinly sliced 1 green bell pepper, seeded, thinly sliced 3 garlic cloves, minced 1 T. fresh thyme, chopped 6 large eggs 1/2 cup whipping cream 1 3/4 tsp. ground black pepper 4 cups 1/2 inch cubes day-old crust less French Bread 2 cups (packed) Swiss cheese (about 8 oz.) 1-8 oz. pkg. chilled cream cheese, diced Preheat oven to 350. Butter 13x9x2 inch glass baking dish. Heat olive oil in heavy large pot over medium- high heat. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme, and saute until vegetables are just crisp tender; about 15 minutes. Cool briefly. Whisk eggs, whipping cream, salt and pepper in large bowl to blend. Stir in bread cubes, Swiss cheese and cream cheese, then vegetables. Pour into prepared dish. Bake pie until egg mixture is beginning to brown on top and bubbling at edges; about 45 minutes. Let stand 10 minutes. Cut into squares and serve warm.
|
|
|
Cornerstone Farm Bed & Breakfast
Gettysburg, Pennsylvania Come to Gettysburg to immerse yourself in the Civil War experience, then come to Cornerstone Farm Bed & Breakfast to relax. |
 Click here for pictures and information about the inn. |
| More Cornerstone Farm Bed & Breakfast Recipes: Farmer's Casserole | |
Vegetable Dishes | Lunch/Dinner Casseroles | Vegetarian