RUBEN VILLAVICENCIO’S VEGETABLE PIE

24.09.2008 | Author: Cook | Posted in 1986 Usenet cookbook
Find out how to cook RUBEN VILLAVICENCIO’S VEGETABLE PIE in
Recipes Library - More than 100 Recipe categories! Best Free Recipes from Around the World! More than 70000 Recipes! New Recipes Every Day!



RUBEN VILLAVICENCIO’S VEGETABLE PIE


Servings: 3
Ingredients: 

  • 3 C  Potato (raw),                       1    Garlic clove, crushed
    • 

  • -packed, grated                          -(or more to taste)
    • 

  • -(about 3 large potatoes)           1    Broccoli bunch, broken
    • 

  • 1 t  Salt                                     -into small florets
    • 

  • 4    Eggs                              1/2 t  Basil, dried
    • 

  • 1 1/4 C  Onion, grated                            Thyme
    • 

  • -(or more to taste)                 2 C  Cheddar cheese, grated
    • 

  • 2 T  Oil                                 1 C  Milk
    • 

  • 3 T  Butter                                   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.
Servings: 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

—–





Leave a Reply

( Please don't put any LINKS, otherwise your comment will be not shown! )

Additional Articles From "1986 Usenet cookbook"