Vegetable Custard Pie Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

2 cups heavy cream

2 tablespoons chopped green onions

2 grilled medium red onion slices

2 tablespoons brunoise red peppers

2 tablespoons brunoise yellow peppers

10 grilled yellow squash slices

1 prepared 10-inch pie shell in a tart pan

1 cup sliced wild mushrooms

Salt and pepper

5 grilled eggplant slices

1/2 cup grated Parmigiano-Reggiano cheese

2 tablespoons minced shallots

1 tablespoon minced garlic

1 tablespoon olive oil

2 tablespoons chopped parsley

Carrot Puree: Cook 3 small or 2 large carrots and puree in blender

4 egg yolks

1/4 cup grated Parmigiano-Reggiano cheese

1 cup carrot puree, warm, recipe follows

10 grilled zucchini slices

4 Italian Roma tomatoes, roasted and cut into a julienne

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