Yogurt Topped Vegetable Pie

• 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

1. Melt butter in frying pan.
2. Saute vegetables just until tender. Stir in spices.
3. Remove from heat and toss with flour and wine. Puree eggs and cottage cheese in blender.
4. Add to sauteed vegetables.
5. Mix well.
6. Spread into pastry lined pie pan.
7. Stir yogurt and sour cream until creamy.
8. Spread on top of vegetable filling.
9. Wash, trim and slice mushrooms.
10. Saute lightly in butter and arrange gently on top of yogurt layer.
11. Dust with paprika. Bake in preheated 350u0b0 oven for 40 minutes.
12. Let stand 10 minutes before serving.
13. Makes 6 to 8 servings.

pie crust, onion, broccoli, salt, basil, flour, eggs, plain yogurt, fresh mushrooms, butter, green cabbage, carrots, ground caraway, pepper, white wine, cottage cheese, sour cream, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451413 (may not work)