Title: Spring vegetable pie
 Categories: Vegetables, Eggs
      Yield: 6 Servings
 
  1 1/2 tb Olive oil
      1 c  Chopped cauliflower
    1/2 c  Thawed frozen peas
      4    Eggs beaten
      4 oz Crumbled feta cheese
      1    Pepper, to taste
      1    Medium carrot, cut length
      3    Scallions, minced
      2 tb Minced fresh parsley
      2 tb Low fat milk
    1/4 ts Dried thyme
    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.