Ruben's Vegetable Pie
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Ruben's Vegetable Pie
  Pie    Entrees    Vegetables  
Last updated 6/12/2012 12:53:18 AM. Recipe ID 15092. Report a problem with this recipe.
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      Title: Ruben's vegetable pie
 Categories: Entrees, Usenet
      Yield: 3 Servings
 
      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:
  
  *  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.
  




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Recipe ID 15092 (Apr 03, 2005)

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