Sprouting Custard Pie

This quiche-like vegetable-and-cheese custard pie is an elegant main dish for Sunday brunch. Garnished with tomato slices and alfalfa sprouts, it contains 25% of your daily recommended intake for calcium and iron and 30% of your vitamin C. The perfect dish to spoil your weekend guests.

Prep Time: 45 minutes

Total Time: 1 hour 40 minutes

Servings: 8

Ingredients:

  • 1 cup Kellogg's® All-Bran® Original cereal
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 cup margarine or butter
  • 2 tablespoons water
  • 1 egg white, slightly beaten
  • (KICRecipeIngredient-44698)
  • (KICRecipeIngredient-44778)
  • 2 tablespoons chopped onion
  • 1 small clove garlic, finely chopped
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon water
  • 1 cup low-fat cottage cheese
  • 1 can (12 oz., 1 1/2 cups) evaporated skim milk
  • 1 tablespoon flour
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 egg whites
  • 3/4 cup (3 oz.) shredded Mozzarella cheese
  • 1 1/2 cups alfalfa sprouts
  • 1 medium tomato, sliced

Directions:

1. Combine KELLOGG'S ALL-BRAN cereal, flours and sugar. Using pastry blender,
cut in margarine until mixture resembles coarse crumbs. Stir in the 2 tablespoons
water until stiff dough forms. Press mixture evenly in bottom and on side of 9-inch
pie pan coated with cooking spray, to form crust. Brush crust with egg white, coating
completely.

2. Bake at 350° F about 6 minutes or until lightly browned. Remove from oven. Set
aside. Reduce oven temperature to 325° F.

3. In medium fry pan, cook onion, garlic, mushrooms and green pepper in the
1 tablespoon water until tender. Drain. Set aside.

4. Place cottage cheese, 1/2 cup of the milk, flour, mustard, salt, pepper and egg
whites in electric blender or food processor container. Process on medium speed
until smooth. Add remaining milk, processing until smooth. Spread vegetable
mixture and mozzarella cheese evenly in crust. Pour milk mixture over vegetables.

5. Bake at 325° F about 45 minutes or until center is set. Let stand 10 minutes
before serving. Garnish pie with alfalfa sprouts and tomato slices.