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VEGETABLE BRUNCH PIE 
1 pkg. (10 oz.) frozen chopped broccoli or chopped spinach or 1 pkg. (8 oz.)
frozen asparagus spears
1 c. dairy sour cream
1 c. creamed cottage cheese or ricotta
1/2 c. Bisquick
1/4 c. butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 c. Parmesan cheese, grated

Heat oven to 350 degrees. Grease pie plate 9x1 1/4 inch (I use glass). Spread broccoli (my choice) in plate. Beat sour cream, cottage cheese, Bisquick, butter, and eggs until smooth, 15 seconds in blender on high or one minute with hand mixer. Pour into plate. Top with tomato, optional and sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6 to 8 servings.
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