PRIMAVERA PIE

Primavera Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 8

Number Of Ingredients 15

2 1/2 cups Original Bisquick™ mix
6 tablespoons cold butter
1/4 cup boiling water
1 cup grated Parmesan cheese
8 oz asparagus, trimmed, cut into 1 1/2-inch pieces
3/4 cup chopped roasted red bell peppers (from 7.25-oz jar)
2 teaspoons chopped fresh oregano leaves
1 tablespoon vegetable oil
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 eggs
2 tablespoons bread crumbs

Steps:

Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In medium bowl, place Bisquick mix; cut in butter, using pastry blender or fork, until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle 1/2 cup of the cheese over bottom of crust. Arrange asparagus in even layer over cheese; top with roasted peppers and oregano. In 12-inch skillet, heat oil over medium-high heat. Add zucchini and yellow squash; cook 2 minutes or just until tender. Layer over mixture in pie plate, overlapping slightly.
In medium bowl, beat half-and-half, salt, pepper and eggs with wire whisk. Pour over vegetables. Sprinkle with remaining 1/2 cup cheese and the bread crumbs. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.

Nutrition Facts : Calories 400, Carbohydrate 31 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1018 mg