Oregon Hazelnut Vegetable Pie

• 1 cup fresh broccoli, chopped thawed and drained or 10 ounces frozen broccoli, thawed and drained
• 1 cup fresh cauliflower, sliced thawed and drained or 10 ounces frozen cauliflower, thawed and drained
• 2 cups fresh spinach, chopped thawed and drained or 10 ounces frozen spinach, thawed and drained
• 12 cup chopped onion
• 14 cup chopped green pepper
• 1 cup cheddar cheese, grated
• 1 cup coarsely chopped hazelnuts
• 1 12 cups milk
• 1 cup Bisquick
• 4 eggs
• 1 teaspoon garlic salt
• 14 teaspoon pepper

1. Precook broccoli and cauliflower until almost tender about 5 minutes then drain well.
2. Combine broccoli, cauliflower, spinach, onion, green pepper and cheese.
3. Divide into two 8inch pie pans well greased.
4. Top with hazelnuts.
5. Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture.
6. Bake at 400 degrees F for 35 to 40 minutes, until golden brown.
7. Allow to stand for 5 minutes before cutting.

fresh broccoli, fresh cauliflower, fresh spinach, onion, green pepper, cheddar cheese, hazelnuts, milk, bisquick, eggs, garlic salt, pepper

Taken from www.food.com/recipe/oregon-hazelnut-vegetable-pie-193600 (may not work)