Title: Ruben Villavicencio's Vegetable Pie
Categories: Entree Blank
Yield: 3 Servings

3	c	Potato (raw), packed, grated (about 3 large potatoes)
1	ts	Salt
4		Eggs
1 1/4	c	Onion, grated (or more to taste)
2	tb	Oil
3	tb	Butter
1		Garlic clove, crushed (or more to taste)
1		Broccoli bunch, broken into small florets
1/2	ts	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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