Ruben Villavicencio's Vegetable Pie Recipe

Step 1

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.

Step 2

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.

Step 3

Spread half of cheese over baked crust. Top with sauteed vegetables and remaining cheese.

Step 4

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 stage advance and then can make the vegetables: you can make the crust in topping and bake it later.

An electric grater is a real time-saver for the crust ingredients.

Things You'll Need

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

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