1 pkg. (10 oz.) frozen chopped broccoli or chopped spinach or 1 pkg. (8 oz.) frozen asparagus spears, cooked & drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. butter, melted
2 eggs
1 tomato, peeled & thinly sliced
1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. Lightly grease pie pan, 9 x 1 1/4 inches. Spread broccoli in pie plate. Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour over broccoli. Arrange tomato slices on top. Sprinkle with Parmesan cheese.

Bake until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. 6 to 8 servings.