Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Southern Vegetable Pie
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- #66146
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 cup olive oil
12 ounces zucchini, cut into 1/4 inch slices
8 ounces 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 cloves garlic, minced
1 tablespoon fresh thyme, chopped
6 large eggs
1/2 cup whipping cream
1 3/4 teaspoon ground black pepper
4 cups day-old crust-less French bread (1/2-inch cubes)
2 cups (packed) Swiss cheese
1 package (8 ounce size) chilled cream cheese, diced
directions
Preheat oven to 350 degrees F. Butter a 13 x 9 x 2 inch glass baking dish.
Heat olive oil in a heavy large pot over medium-high heat. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme. Saute until vegetables are just crisp tender, about 15 minutes. Cool briefly.
Whisk eggs, whipping cream, salt and pepper in a 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 for 10 minutes. Cut into squares and serve warm.
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Nutritional data has not been calculated yet.
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