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| 1 Tasse | Fresh broccoli, chopped* |
| 1 Tasse | Fresh cauliflower, sliced* |
| 2 Tasse | Fresh spinach, chopped* |
| 1/2 Tasse | onion chopped |
| 1/4 Tasse | green pepper chopped |
| 1 Tasse | Cheddar cheese, grated (4 oz.) |
| 1 Tasse | Coarsely chopped hazelnuts (Oregon hazelnuts) |
| 1 1/2 Tasse | milk |
| 1 Tasse | Bisquick |
| 4 | eggs |
| 1 Teelöffel | garlic salt |
| 1/4 Teelöffel | pepper |
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Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion, green pepper and cheese. Divide into two well-greased 8-inch pie pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture. Bake at 400 for 35 to 40 minutes, until golden brown. Allow to stand for 5 minutes before cutting.
* 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.
with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.
Industry and The Hazelnut Marketing Board
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