*  Exported from  MasterCook  *
 
                    RUBEN VILLAVICENCIO'S VEGETABLE PIE
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Entrees                          Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Potato (raw),
                         -packed, grated
                         -(about 3 large potatoes)
    1       t            Salt
    4                    Eggs
    1 1/4   c            Onion, grated
                         -(or more to taste)
    2       T            Oil
    3       T            Butter
    1                    Garlic clove, crushed
                         -(or more to taste)
    1                    Broccoli bunch, broken
                         -into small florets
      1/2   t            Basil, dried
                         Thyme
    2       c            Cheddar cheese, grated
    1       c            Milk
                         Paprika
 
   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.
   
   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.
   
   Spread half of cheese over baked crust.  Top with sauteed vegetables and
   remaining cheese.
   
   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 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.
   
   : Difficulty:  moderate.
   : Time:  1 1/2 -2 hours.
   : Precision:  no need to measure.
   
   : Aviva Garrett
   : Santa Cruz, CA
   : Excelan, Inc., San Jose, California, USA
   : ucbvax!mtxinu!excelan!aviva
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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