Great For Meatless Monday!

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.