Broccoli Pie

Crust

1-1/2 cups flour

1-1/2 teaspoons sugar

1/2 cup vegetable oil

2 tablespoons milk

1/2 cup parmesan, fresh, not canned

Combine and press into the bottom and sides of a 9" pie or tart pan.

Filling

1 lb. broccoli, chopped, boiled in water for 3 minutes, drained

2 cup monterey jack cheese

1/2 cup parmesan

2 tablespoon flour

1/4 teaspoon pepper, freshly ground

1 teaspoon basil

1/2 teaspoon thyme

1/2 cup green onions, chopped

1/4 cup butter, melted

Combine all ingredients except broccoli and butter.

Pour half of mixture into pie crust.

Spread broccoli evenly over bottom.

Pour remainder of cheese mixture over broccoli evenly.

Pour butter over entire pie.

Bake at 350° F. for about 40 minutes or until golden.