Ruben Villavicencio’s Vegetable Pie

  • on May 31, 2009
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Ingrients & Directions

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
2 c Cheddar cheese, grated
1 c Milk

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.


* 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

3 servings

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