3 c Potato (raw),
-packed, grated -(about 3 large potatoes) 1 t Salt
4 Eggs
1 1/4 c Onion, grated
-(or more to taste) 2 T Oil
3 T Butter
1 Garlic clove, crushed
-(or more to taste) 1 Broccoli bunch, broken
-into small florets 1/2 t Basil, dried
Thyme 2 c Cheddar cheese, grated
1 c Milk
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 : Copyright (C) 1986 USENET Community Trust