VEGETABLE-PIE(MV)        USENET Cookbook        VEGETABLE-PIE(MV)

RUBEN VILLAVICENCIO'S VEGETABLE PIE

     VEGETABLE-PIE - 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.

INGREDIENTS (serves 3-4)
     3 cups    packed, grated raw potato (about 3 large potatoes)
     1 tsp     salt
     4         eggs
     1 1/4 cups
               onion, grated (or more to taste)
     2 Tbsp    oil
     1         garlic clove, crushed (or more to taste)
     3 Tbsp    butter
     1 bunch   broccoli, broken into small florets
     1/2 tsp   dried basil
               thyme
     2 cups    cheddar cheese, grated
     1 cup     milk
               paprika

PROCEDURE
          (1)  Drain the potatoes and squeeze dry.  Add 1/2 tsp
               salt, 1 egg, and 1/4 cup (or more to taste) grated
               onion.

          (2)  Pat potato mixture into well-oiled 10-inch pie pan
               and bake at 400 deg. F for 30 minutes.  Brush
               potato crust with oil, reduce oven temperature to
               375 deg. F and bake for another 5-10 minutes,
               until crust is brown.

          (3)  While crust is baking, sauté 1 cup chopped onion
               and garlic in butter. If you like a lot of onion
               and garlic, use more.  Add broccoli, 1/2 tsp salt,
               basil, a dash of thyme, and cook covered, stirring
               occasionally, for a few minutes.

          (4)  Spread half of cheese over baked crust.  Top with
               sautéed vegetables and remaining cheese.

          (5)  Beat together remaining 3 eggs and milk, and pour
               over vegetable/cheese mixture.  Sprinkle paprika
               on top.

          (6)  Bake at 375 deg. F for 35 to 40 minutes until cus-
               tard is set.

NOTES
     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.

RATING
     Difficulty: moderate.  Time: 1 1/2-2 hours.  Precision: no
     need to measure.

CONTRIBUTOR
     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose, California, USA
     ucbvax!mtxinu!excelan!aviva
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     Subject: RECIPE: Waffle ice-cream cones (pizelles)
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