There are two parts (and I'm gonna tell you how with my
adjustments.
Part one: Blanch a head of Broccoli until just tender--but not falling apart at all. Let it cool and chop it up. Add 2 Jalapeño Peppers (cores and seeds removed) chopped, half an onion chopped and 8 oz of sharp cheddar cheese grated. I mixed all of these in a bowl before filling a buttered pie shell with them.
Part two: combine 1 cup of milk, 2 eggs, half a cup of bisquick, half a teaspoon of kosher salt and a quarter teaspoon of freshly grated black pepper. Pour this on the other ingredients in the pie pan evenly and then bake at 400˚ for 45 minutes.
Part one: Blanch a head of Broccoli until just tender--but not falling apart at all. Let it cool and chop it up. Add 2 Jalapeño Peppers (cores and seeds removed) chopped, half an onion chopped and 8 oz of sharp cheddar cheese grated. I mixed all of these in a bowl before filling a buttered pie shell with them.
Part two: combine 1 cup of milk, 2 eggs, half a cup of bisquick, half a teaspoon of kosher salt and a quarter teaspoon of freshly grated black pepper. Pour this on the other ingredients in the pie pan evenly and then bake at 400˚ for 45 minutes.
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