Vegetarian Supper Pie
(from beachy’s recipe box)
Source: Kretschmer
Prep time: 25 minutes
Cook time: 25 minutes
Serves 6 people
Categories: Main dish, casserole
Ingredients
- 1 cup soda cracker crumbs, about 26
- 3/4 cup wheat germ, divided
- 8 T. butter
- 2 zucchini, sliced
- 1 onion, sliced
- 1 t. marjoram leaves, crushed
- 1/2 t. salt
- 1/4 t. pepper
- 1/4 t. tarragon leaves, crushed
- 1 c. Monterey Jack cheese, grated
- 1/2 c. Parmesan cheese, grated
- 2 eggs
- 1/3 cup milk
- 1 tomato, thinly sliced
Directions
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PREHEAT oven to 400 degrees F
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COMBINE cracker crumbs, 1/4 c wheat germ and 6 T. melted butter in small bowl. Stir well. Press evenly and about 1" up sides of 9" spring form pan or 9" pie pan
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BAKE for 7-9 minutes until very lightly browned. Remove from oven. Reduce heat to 325 degrees.
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SAUTE zucchini and onion in remaining 2 T. butter until tender-crisp.
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ADD seasons to vegetable mixture. Stir well. Place half the vegetables in crumb crust.
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SPRINKLE with about 3 T. remaining wheat germ. Top with half the cheeses, remaining vegetables, and 3 T. wheat germ.
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BEAT eggs and milk together. Pour into center of vegetable mixture.
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ARRANGE tomato slices on top. Sprinkle with remaining cheeses and wheat germ.
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BAKE at 325 degrees F for 40-45 minutes until hot and bubbly.