Vegetable Pie
Submitted by evelyn001
Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that’s part quiche, part hash brown, all comfort.
YIELD
3 to 4 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsWhy bother with pie dough when you can make a crust out of grated potatoes that bakes up crispy, golden, and every bit as sturdy?
The base is simple: shredded potatoes mixed with egg and grated onion, pressed into a pie pan, and baked until it’s firm and bronzed.
Then sauteed broccoli with garlic, basil, and thyme gets layered in with two cups of sharp cheddar and a silky egg-and-milk custard poured over the top.
A dusting of paprika on the surface and it’s back in the oven until the custard sets and the cheese goes bubbly.
Kitchen Tips
- Squeeze the grated potatoes as dry as possible before mixing; excess moisture makes the crust soggy instead of crispy
- Brush the baked crust with oil before adding the filling to create a moisture barrier
- The crust can be made ahead of time, which makes this a great recipe to split across two stages
- An electric grater speeds up the potato prep enormously
Variations
- Swap broccoli for sauteed spinach and mushrooms
- Use Swiss or Gruyere cheese for a more French quiche-style flavor
- Add crumbled bacon or diced ham for a non-vegetarian version
Ingredients
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.
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