Ghost Town Vegetable Pie

• 1 1/2 to 2 c. fresh broccoli, cut up (may substitute one 10 oz. pkg. frozen chopped spinach, thawed, all water squeezed out)
• 1 1/2 to 2 c. sliced fresh mushrooms (may substitute 1 small can sliced mushrooms
• 1 1/2 c. grated Swiss cheese
• 1/2 c. grated Jack cheese
• 1 small zucchini, sliced thin
• 1/2 tsp. minced onion
• 1/4 tsp. garlic powder
• 1/4 tsp. celery salt
• 1/2 tsp. oregano
• 1/2 tsp. salt
• dash of pepper
• 3 eggs
• 1 c. milk or light cream
• 1 Tbsp. butter
• pastry for one pie crust

1. Partially bake pie shell for 12 minute at 425u0b0.
2. Boil broccoli for 4 to 5 minutes in salted water.
3. Chop fine in food processor (if using defrosted, drained spinach, just chop a little with knife to break up).
4. Saute fresh mushrooms in butter until just tender, drain.
5. Mix together broccoli (or spinach), mushrooms, minced onions and all spices.
6. Line bottom of partially baked pie crust with zucchini slices.
7. Spread broccoli mixture evenly on top of zucchini.
8. Lightly beat eggs in bowl; add milk or light cream and grated cheese.
9. Pour over broccoli mixture.
10. Bake pie about 35 to 40 minutes in 350u0b0 preheated oven.
11. Cool slightly before cutting.
12. Enjoy!

fresh broccoli, mushrooms, swiss cheese, cheese, zucchini, onion, garlic powder, celery salt, oregano, salt, pepper, eggs, milk, butter, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577862 (may not work)