Yogurt Topped Vegetable Pie
Ingredients
- 9-inch pie crust ⓘ
- 1 c. chopped onion ⓘ
- 1 c. thinly sliced broccoli ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. basil
- 2 Tbsp. flour ⓘ
- 2 eggs ⓘ
- 3/4 c. plain yogurt ⓘ
- 1/4 lb. fresh mushrooms ⓘ
- 3 Tbsp. butter ⓘ
- 1 c. shredded green cabbage ⓘ
- 1 c. thinly sliced carrots ⓘ
- 1/2 tsp. ground caraway seed ⓘ
- 1/4 tsp. pepper ⓘ
- 2 Tbsp. dry white wine ⓘ
- 1/3 c. cottage cheese ⓘ
- 1/4 c. sour cream ⓘ
- paprika ⓘ
Instructions
- Melt butter in frying pan.
- Saute vegetables just until tender. Stir in spices.
- Remove from heat and toss with flour and wine. Puree eggs and cottage cheese in blender.
- Add to sauteed vegetables.
- Mix well.
- Spread into pastry lined pie pan.
- Stir yogurt and sour cream until creamy.
- Spread on top of vegetable filling.
- Wash, trim and slice mushrooms.
- Saute lightly in butter and arrange gently on top of yogurt layer.
- Dust with paprika. Bake in preheated 350° oven for 40 minutes.
- Let stand 10 minutes before serving.
- Makes 6 to 8 servings.
Nutrition & Diet Analysis (per serving)
961
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).