Update my dinner status, I'm making this tonight.
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 its 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 : Copyright (C) 1986 USENET Community Trust From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
