Cindy Mitchell 706-540-5179


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 Cindy's Veggie Pie

Cook and stir 4 cups of combo: asparagus tops, thinly sliced mushrooms, zucchini, yellow squash, fresh tomatoes, onions, in 1 TABLE of butter in sauté pan Stir in 2 TABLE parsley, 1/2 tsp oregano, 1/2 tsp, basil 1/2 tsp pepper

Combine 2 beaten eggs and 3 to 4 Cups combo of shredded mozzarella, Italian Blend, or Cheddar Blend (I use mostly mozzarella and add the other to make 4 cups) Stir this into zucchini mixture.

Separate one 8 oz can Pillsbury refrigerated quick crescent dinner rolls, spread and place in 10" pie pan. Press together to form pie crust on both bottom and sides and crimp top. Spread crust with 2 tsp. Dijon Mustard.

Pour vegetable mix into pie crust. Bake in 375 oven for 18-20 minutes. Cover crust with foil during last 10 minutes of baking so it won't burn. Let stand before serving.

Bon A petit' ya'll

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