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  Layered Vegetable Pie


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12 ounces sliced mushrooms, sautéed (add basil or thyme, if you like)
8 cups raw spinach, sautéed (it will reduce to almost nothing, but that’s okay)
2 carrots, sliced and sautéed
1 bunch green onions, sliced and sautéed
1 stalk broccoli, chopped into bite-size pieces and sautéed (with basil or thyme, if you like)
8 ounces cheese, grated (Cheddar or Swiss are great, but feta would be good too!)
6 eggs
3 cups milk
1/4 teaspoon each of salt, pepper, cayenne pepper and nutmeg
enough pie crust dough for 2 pies, pressed or rolled into a large casserole or springform pan

Prebake pie crust in a 400 degree oven for 10 minutes. Layer the ingredients in the following
order—2 ounces cheese, mushrooms, spinach, carrots, green onions, broccoli, remaining
cheese. Beat eggs, milk and spices together. Pour over veggies and cheese. Bake at 350 degrees
on a cookie sheet, until center tests done. Cool 15 minutes before cutting. Serves 4-6 at least.
(Yes, you can mix all the veggies together, but then you can’t call it “Layered” Vegetable Pie!)