Vegetable Pie

Directions

Drain the potatoes and squeeze dry.

Add about ½ teaspoon salt, 1 egg and about ¼ cup (or more to taste) grated onion.

Pat potato mixture into well-oiled 10-inch pie pan and bake at 400℉ (200℃) for 30 minutes.

Brush potato crust with oil, reduce oven temperature to 375℉ (190℃) F and bake for another 5 to 10 minutes, until crust is brown.

While crust is baking, sauté about 1 cup chopped onion and garlic in butter.

If you like a lot of onion and garlic, use more. Add broccoli, about ½ teaspoon salt, basil, a dash of thyme, and cook covered, stirring occasionally, for a few minutes.

Spread half of cheese over baked crust.

Top with sautéed vegetables and remaining cheese.

Beat together remaining 3 eggs and milk, and pour over vegetable/cheese mixture.

Sprinkle paprika on top. Bake at 375℉ (190℃). for 35 to 40 minutes until custard is set.

• 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.