Yogurt Topped Vegetable Pie

A quiche-like vegetable pie topped with layers of yogurt, sour cream and sautéed mushrooms.

Recipe Ingredients:

Pastry for 9-inch, one-crust pie*
3 tablespoons butter
1 cup chopped onion
1 cup shredded green cabbage
1 cup thinly-sliced broccoli
1 cup thinly-sliced carrot
1/2 teaspoon salt
1/2 teaspoon ground caraway seed
1/2 teaspoon basil
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 tablespoons dry white wine
2 large eggs
1/3 cup cream style small curd cottage cheese
3/4 cup plain yogurt
1/4 cup dairy sour cream
1/4 pound fresh mushrooms
Paprika

Cooking Directions:

1. Prepare pastry.
2. Melt butter in frying pan. Sauté vegetables just until tender. Stir in spices. Remove from heat and toss with flour and wine.
3. Puree eggs and cottage cheese in blender. Add to sautéed vegetables. Mix well.
4. Spread into pastry-lined pie plate.
5. Stir yogurt and sour cream until creamy. Spread on top of vegetable filling.
6. Wash, trim and slice mushrooms. Sauté lightly in butter and arrange gently on top of yogurt layer. Dust with paprika.
7. Bake in a preheated oven at 350°F (175°C) for 40 minutes. Let stand 10 minutes before serving.

Makes 6 servings.

*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.