• 1 tbsp unsalted margarine
• ½ cup finely chopped onion
• ¼ cup chopped red pepper
• 1 tbsp boiling water
• 1½ cups chopped cooked chicken
• ½ cup chopped water chestnuts
• 1 cup frozen chopped broccoli, cooked and drained
• 3 eggs (graded large), slightly beaten
• 1½ cups pareve milk
• 2 tsp Dijon mustard
• ½ tsp salt
• 1/8 tsp black pepper
• 1 deep 10-inch pie shell, prebaked for 5 minutes

Preheat the oven to 350 degrees F. In a small saucepan over low heat, melt the margarine. Add the chopped onion and red pepper. Sauté until the onions are golden. Add the tbsp of boiling water and simmer for an additional 2 minutes.

In a medium-sized bowl, combine the cooked vegetables with the chicken, water chestnuts, and drained broccoli. Blend in the beaten eggs. Season the pareve milk with the mustard, salt, and black pepper. Pour the mixture over the chicken and vegetables. Stir the mixture to blend thoroughly. Pour into the prebaked pie shell. Bake for 30 to 40 minutes, until the custard is set and the top is nicely browned.

Serves 4