1 Piecrust Mix
4 Cup Freeze Dried Broccoli*
1/2 Cup Freeze Dried Onion*
2 Tablespoon Butter
1 Tablespoon Water
1 Cup Light Cream
1/2 Cup Freeze Dried Shredded Cheddar Cheese*
1 Teaspoon Salt
1 Teaspoon Pepper
1 Cup Ground Nutmeg
1 Cup Grated Parmesan Cheese
1/2 Cup Packaged Bread Crumbs
3 Cup Freeze Dried Tomato Chunks*
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. Prepare pie crust and roll out to a 15"x 11 rectangle. Fit into a 11" x 7" baking dish. Turn edges under and press to sides.
2. Cook broccoli and onion, covered, in large skillet over medium heat with butter and water just until tender, about 5 minutes. Beat cream and eggs together in a medium-size bowl. Stir in cheese, salt, pepper, and nutmeg.
3. Add broccoli mixture to egg mixture. Combine parmesan, bread crumbs in a bowl. Sprinkle 1/3 cup parmesan mixture over tomatoes. Sprinkle remaining cheese mixture.
4. Bake at 375¬∞F for 60 minutes or until top is puffy and knife comes out clean. Cool 20 minutes before cutting.