This recipe packs a lot of vegetables into one package!
Cooking the vegetables first ensures that they are soft, but not too soft when the pie is done.
The biscuit mix combination cooks into a soft, almost spoon bread like texture.
So it is almost like a quiche, but more substantial. It does have the egg, milk quality of a quiche, but the biscuit mix gives it a little umpf.
The great thing about this pie is that is tastes good cold too. I had leftovers for lunch the next day and it was still quite tasty!
RATATOUILLE PIE
1 Cup Chopped Zucchini
1 Cup Chopped Eggplant
¼ Cup Chopped Onion
½ Cup Chopped Bell Pepper
½ Cup Chopped Celery
1 Clove Garlic, Crushed
¼ Cup Butter
¾ Teaspoon Salt
½ Teaspoon Basil
½ Teaspoon Thyme
1/8 Teaspoon Black Pepper
½ Cup Chopped Tomato
1 Cup Shredded Monterey Jack Cheese
1 ¼ Cups Milk
¼ Cup Sour Cream
¾ Cup Biscuit Mix
3 Eggs
Cook zucchini, eggplant, onion, green pepper, celery and garlic in butter over medium heat until vegetables are tender crisp. Stir in seasonings and tomato. Spread into a greased pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth; pour over vegetables. Bake at 400 degrees for 30 to 35 minutes. Let stand 5 minutes before cutting.
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