RUBEN VILLAVICENCIO'S VEGETABLE PIE

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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)

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 for 30 minutes. Brush potato crust with oil, reduce oven temperature to and bake for another 5-10 minutes, until crust is brown.
  3. While crust is baking, sautae 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 sautaeed 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 for 35 to 40 minutes until custard 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 
 
Recipe last modified: 6 Aug 86

Original header

Path: decwrl!recipes
From: aviva@excelan (Aviva Garrett)
Newsgroups: mod.recipes
Subject: RECIPE: Vegetable pie
Message-ID: <6623@decwrl.DEC.COM>
Date: 28 Nov 86 04:34:36 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Excelan, Inc., San Jose, California, USA
Lines: 84
Approved: reid@decwrl.UUCP


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