Recipe - Ruben Villavicencios Vegetable Pie

3 cup Potato (raw),
packed, grated
(about 3 large potatoes)
1 teaspoon Salt
4 Eggs
1 One fourth cup Onion, grated
(or more to taste)
2 tablespoon Oil
3 tablespoon Butter
1 Garlic clove, crushed
(or more to taste)
1 Broccoli bunch, broken
into small florets
One half teaspoon Basil, dried
Thyme
2 cup Cheddar cheese, grated
1 cup Milk
Paprika

Drain the potatoes and squeeze dry. Add about One half t salt, 1 egg and about
One fourth cup (or more to taste) grated onion. Pat potato mixture into welloiled
10inch 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 510 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 One half 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 34.

* 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 timesaver for the crust ingredients.

: Difficulty: moderate.
: Time: 1 One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini