rsignell@crusty.er.usgs.gov (R. Signell) (08/23/90)
This is a colorful and delicious dish Mom picked
up years back and quickly became a favorite.
Try it -- you won't regret it.
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Vegatable Torte
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Crust : 1 c cracker or bread crumbs
1/2 c wheat germ
1/2 c melted butter
Filling: 1 medium onion
2 medium zucchini
1 c grated cheddar cheese
1 c grated parmesean cheese
2 eggs
1/2 c milk
2 T butter
1/2 c wheat germ
1 t marjoram
1/2 t tarragon
1/2 t salt
1/2 t pepper
Combine crust ingredients, press into 9" pie pan, and bake at
400 deg for 10 min.
Saute the onion and zucchini in butter until barely tender, then
stir in the 1/2 c wheat germ and spices. Turn half of the mixture
into the baked shell, top with 1/2 c cheddar and 1/2 c parmesean
cheeses, then add the other half of the mixture. Beat the eggs
milk together and pour over the whole mess. Arrange the sliced
tomato on top, and
sprinkle with 1/2 c of cheddar and 1/2 c of parmesean cheeses.
Bake at 325 deg for 45-50 min, until set.
--
Rich Signell | rsignell@crusty.er.usgs.gov
U.S. Geological Survey | (508) 548-8700
Quissett Campus |
Woods Hole, MA 02543 |