Sky High Vegetable Pie

On the menu tonight: Sky High Vegetable Pie, an old standby from the Looneyspoons cookbook. The crust tastes like Thanksgiving and the filling tastes like a garden. Can't wait!

Sky High Vegetable Pie

Crust
1 tbsp reduced-fat butter or margarine, melted (not fat-free)
1/2 cup each diced celery and diced onions
1 clove garlic, minced
6 cups slightly stale whole wheat bread cubes (about 8 slices)
1/2 tsp each dried oregano, dried basil, ground sage, ground thyme, and black pepper
1/4 tsp salt
1/3 cup low-sodium, reduced fat chicken broth
Filling
2 cups sliced mushrooms (we're fond of portobellos)
1/2 cup chopped onions
1/2 (10-oz) package frozen chopped spinach, thawed & squeezed dry
3/4 cup shredded sharp cheddar cheese (Swiss is lovely, too!)
1/2 cup thinly sliced red bell pepper
1 cup broccoli florets
1 medium tomato, thinly sliced
1 ½ cup fat-free egg substitute

Preheat oven to 400F.

To prepare crust, melt butter or margarine in a medium skillet over medium-high heat. Add celery, onions, and garlic. Cook until vegetables are softened, about 4 minutes. Toss vegetables with bread cubes and remaining crust ingredients, except broth. Sprinkle broth over bread mixture and toss again. Line an 8-inch springform pan with aluminum foil. Press bread mixture into bottom of pan to form crust. Set aside.

To prepare filling, spray a medium skillet with non-stick spray. Add mushrooms and onions. Cook and stir over medium heat until vegetables are tender, about 5 minutes. Remove from heat and stir in spinach. Layer ½ the cheese over crust. Top with ½ spinach/mushroom micture, followed by the broccoli and red peppers, followed by remaining spinach/mushroom mixture. Top with tomato slices. Pour egg substitute over all.

Bake for 45 minutes, until vegetables are tender and egg is “set”. Let cool 5 minutes. Run a sharp knife around edge of pan to loosen sides. Remove sides, slice and serve.

Makes 6 servings.