---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Spring Vegetable Pie
  Categories: Vegetables, Cheese/eggs
       Yield: 6 servings
  
   1 1/2 tb Olive oil                           1 ea Medium carrot, cut length
       1 c  Chopped cauliflower                 3 ea Scallions, minced
     1/2 c  Thawed frozen peas                  2 tb Minced fresh parsley
       4 ea Eggs beaten                         2 tb Low fat milk
       4 oz Crumbled feta cheese              1/4 ts Dried thyme
       1 ea Pepper, to taste                  1/2 c  Fresh bread crumbs
  
   Preheat oven 375F.  Heat oil plus 3 T water in large skillet. Add the
   carrots and cauliflower and saute, covered, over moderate heat.  Lift the
   lid and stir occasionally until crisp tender.  Stir in the scallions and
   saute for another minute, just until slightly limp. Stir in peas and
   parsley and remove from heat.In mixing bowl, combine beaten eggs with the
   milk, feta and thyme.  Stir in the skillet mixture and add a little
   pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and
   pour the vegetable mixture in.  Top with the remaining crumbs. Bake for 20
   to 25 minutes, or until set and top is golden. Let stand for 10 min before
   cutting.
  
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