Spring Vegetable Pie

• 1 1/2 tablespoons olive oil
• 1 medium carrots cut lengthwise
• 1 cup cauliflower florets chopped
• 3 each scallions, spring or green onions minced
• 1/2 cup green peas frozen, thawed
• 2 tablespoons parsley leaves minced fresh
• 4 large eggs beaten
• 2 tablespoons milk, low-fat
• 4 ounces feta cheese crumbled
• 1/4 teaspoon thyme dried
• 1 x black pepper to taste
• 1/2 cup bread crumbs fresh

1. Preheat oven 375F (190C).
2. Heat oil plus 3 tablespoons water in large skillet.
3. Add the carrots and cauliflower and saute, covered, over moderate heat.
4. Lift the lid and stir occasionally until crisp tender.
5. Stir in the scallions and saute for another minute, just until slightly limp.
6. Stir in peas and parsley and remove from heat.
7. In mixing bowl, combine beaten eggs with the milk, feta and thyme.
8. Stir in the skillet mixture and add a little pepper.
9. Oil a 10 inch tart pan.
10. Line the bottom with half the crumbs and pour the vegetable mixture in.
11. Top with the remaining crumbs.
12. Bake for 20 to 25 minutes, or until set and top is golden.
13. Let stand for 10 minutes before cutting.

olive oil, carrots, cauliflower, scallions, green peas, parsley, eggs, milk, feta cheese, thyme, black pepper, bread crumbs fresh

Taken from recipeland.com/recipe/v/spring-vegetable-pie-37036 (may not work)