RUBEN VILLAVICENCIO'S VEGETABLE PIE
"A
This recipe is originally from the Los Angeles Times.
It takes a lot of time to make, but it's quite good.
Ingredients
(serves 3-4)
- 3 cups packed, grated raw potato
(about 3 large potatoes)
- 1 tsp salt
- 4 eggs
- 1 1/4 cups onion,
grated (or more to taste)
- 2 Tbsp oil
- 1 garlic clove,
crushed (or more to taste)
- 3 Tbsp butter
- 1 bunch broccoli,
broken into small florets
- 1/2 tsp dried basil
- thyme
- 2 cups cheddar cheese,
grated
- 1 cup milk
- paprika
Procedure
-
Drain the potatoes and squeeze dry.
Add
1/2 tsp
salt, 1 egg, and
1/4 cup
(or more to taste) grated onion.
-
Pat potato mixture into well-oiled
10-inch
pie pan and bake at
for 30 minutes.
Brush potato crust with oil, reduce oven temperature to
and bake for another 5-10 minutes, until crust is brown.
-
While crust is baking, sautae
1 cup
chopped onion and garlic in butter. If you like a lot
of onion and garlic, use more.
Add broccoli,
1/2 tsp
salt, basil, a dash of thyme, and cook
covered, stirring occasionally, for a few minutes.
-
Spread half of cheese over baked crust.
Top with sautaeed vegetables and remaining cheese.
-
Beat together remaining 3 eggs and milk,
and pour over vegetable/cheese mixture.
Sprinkle paprika on top.
-
Bake at
for 35 to 40 minutes until custard is set.
Notes
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.
Rating
Difficulty:
moderate.
Time:
1 1/2-2 hours.
Precision:
no need to measure.
Contributor
Aviva Garrett
Santa Cruz, CA
Excelan, Inc., San Jose, California, USA
ucbvax!mtxinu!excelan!aviva
Recipe last modified: 6 Aug 86
Original header
Path: decwrl!recipes
From: aviva@excelan (Aviva Garrett)
Newsgroups: mod.recipes
Subject: RECIPE: Vegetable pie
Message-ID: <6623@decwrl.DEC.COM>
Date: 28 Nov 86 04:34:36 GMT
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