Instructions: 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 -

Angeles Times_. It takes a lot of time to make, but its 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.

Trust

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.