Vegetable Cheese Pie

By Dorothea Malloy

6 Servings

2 cups chopped fresh broccoli, or 1 10 oz package frozen broccoli cuts, thawed and drained
1/2 cup chopped onion, or 2 TB dried minced onion
1/2 cup chopped green pepper (optional)
1 cup shredded cheddar cheese (about 4 oz)
3/4 cup buttermilk, or 3 TB powdered buttermilk and water to make 3/4 cup
1/2 cup whole wheat flour
2 TB wheat germ
2 eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried thyme
1/2 tsp baking powder
1/2 tsp baking soda

1.  Cook broccoli in salted water until almost tender; drain thoroughly.
2.  Mix broccoli, onion, green pepper and cheese and place in lightly greased 9 1/2" pie plate. 
3.  Beat remaining ingredients until smooth.  Pour over vegetable mixture in pie plate.
4.  Bake in preheated 375 degree oven until golden brown and knife inserted halfway between the center and the edge comes out clean, 30-35 minutes.  Let stand 5 minutes before cutting.