2 T sunflower oil (I use Peanut Oil)
1 C chopped onion
1 tsp dried thyme leaves
1 tsp dried basil leaves
2 C chopped broccoli, stems & flowerets
2 C sliced mushrooms
½ tsp salt, divided
3 eggs
¾ C sour cream
2 ½ C grated Monterey Jack cheese
Dash of black pepper
1 unbaked 10" pie shell
Preheat oven to 375 degrees. Heat the oil in a 10 in. frying pan
and
sauté the onions, thyme, basil and broccoli over medium heat.
After
five minutes, add mushrooms and ¼ tsp of salt. Sauté
until tender.
Remove from heat and drain any excess juices from vegetables.
In a
bowl, beat the eggs. Add the sour cream, then the cheese, ¼
tsp salt
and pepper. Mix well. Put vegetables into pie shell and
pour the
cheese mixture on top, or mix vegetables with cheese and place mixture
into pie shell. (I mix it before putting into shell)
Bake 40 to 45
minutes, until golden & puffy. Let set 10 minutes before
cutting.
Serves 6.