3 C Potato (raw), 1 Garlic clove, crushed
-packed, grated -(or more to taste)
-(about 3 large potatoes) 1 Broccoli bunch, broken
1 t Salt -into small florets
4 Eggs 1/2 t Basil, dried
1 1/4 C Onion, grated Thyme
-(or more to taste) 2 C Cheddar cheese, grated
2 T Oil 1 C Milk
3 T Butter Paprika
Drain the potatoes and squeeze dry. Add about 1/2 t salt, 1 egg and about
1/4 cup (or more to taste) grated onion. Pat potato mixture into well-oiled
10-inch pie pan and bake at 400 degrees F. for 30 minutes. Brush potato
crust with oil, reduce oven temperature to 375 degrees F. and bake for
another 5-10 minutes, until crust is brown.
While crust is baking, saute about 1 cup chopped onion and garlic in
butter. If you like a lot of onion and garlic, use more. Add broccoli,
about 1/2 t salt, basil, a dash of thyme, and cook covered, stirring
occasionally, for a few minutes.
Spread half of cheese over baked crust. Top with sauteed vegetables and
remaining cheese.
Beat together remaining 3 eggs and milk, and pour over vegetable/cheese
mixture. Sprinkle paprika on top. Bake at 375 degrees F. for 35 to 40
minutes until custard is set.
NOTES:
* A wonderful vegetable pie — This recipe is originally from the _Los
Angeles Times_. It takes a lot of time to make, but it’s quite good.
Yield: serves 3-4.
* This recipe can be made in two stages: you can make the crust in
advance and then can make the vegetable topping and bake it later.
* An electric grater is a real time-saver for the crust ingredients.
: Difficulty: moderate.
: Time: 1 1/2 -2 hours.
: Precision: no need to measure.
: Aviva Garrett
: Santa Cruz, CA
: Excelan, Inc., San Jose, California, USA
: ucbvax!mtxinu!excelan!aviva
:
Yields
3 servings