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VEGETABLE PIE

Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller

A good Vegetable Pie can be served anytime and anywhere. In the winter, it can be a hearty breakfast. It's also a nice brunch or luncheon dish. At the dinner table it's a great way to serve vegetables. This pie is fun to make because you can experiment with your favorite vegetables. It you don't care for zucchini or mushrooms, substitute your favorite squash or peas. If you aren't fond of black pepper, you might want to lower the amount used.
Serves 8

INGREDIENTS

• 3 tablespoons unsalted butter
• 2 medium zucchini, thinly sliced
• 2 medium, fat, yellow crookneck squash, thinly sliced
• 1 large sweet onion, finely chopped
• 3/4 cup southern seasoned collard greens, drained, or fresh chopped spinach
• 1½ cups whole small white mushrooms, sliced, or 3 (4-ounce) cans (pieces and stems)
• 2 red bell peppers, seeded and chopped
• 1 medium tomato, diced
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped fresh thyme
• 2 small Roma tomatoes, thinly sliced
• 6 large eggs
• 1/2 cup half-and-half
• 1/2 teaspoon vegetable salt (such as Vege-Sal)
• 1½ teaspoons freshly ground black pepper
• 2 cups packed grated Monterey Jack or Colby cheese
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (9-inch) unbaked piecrust

DIRECTIONS

PREHEAT the oven to 350°F.

MELT the butter in a large heavy pot over medium heat. Add the zucchini, squash, onion, greens, onion, mushrooms, bell peppers, diced tomato, garlic, and thyme. Saute for 15 minutes, or until the vegetables are just tender. Add the sliced tomato and stir gently. Remove the pan from the heat and set it aside to cool while you prepare the egg mixture.

WHISK the eggs, half-and-half, vegetable salt, and black pepper together in a large bowl. Stir in the cheese and cream cheese. Gently mix in the vegetables, and then pour the mixture into the pie crust.

BAKE for about 1 hour, or until the egg mixture begins to brown on top and bubble at the edges. Let stand for 10 minutes, and then cut into wedges and serve warm.

NOTE: I use the Margaret Holmes brand of seasoned col- lard greens because they are delicious and go well with eggs.