Ruben Villavicencios Vegetable Pie Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Potato, (raw), packed, grated (about 3 large potatoes)
1 tsp: Salt,
4: Eggs,
1 1/4 cup: Onion, grated, or more to taste
2 tbsp: Oil,
3 tbsp: Butter,
1: Garlic clove, crushed, or more to taste
1: Broccoli bunch, broken into small florets
1/2 tsp: Basil, dried
Thyme,
2 cup: Cheddar cheese, grated
1 cup: Milk,
Paprika,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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