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Vegetable Pie

Vegetable Pie

4 C packed grated raw potato
1 tsp. salt
2 eggs, beaten
1/2 C grated onion

Preheat oven to 400 degrees.
Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Squeeze out excess water (which can be used for stock) and add to remaining ingredients. Pat into well-oiled spring-form pan, building up the sides with lightly-floured fingers. Bake for 40-45 minutes - until browned. After the first 30 minutes, brush crust with oil. Turn oven down to 375 degrees.

2 C chopped onion
2 cloves crushed garlic
Italian spices
salt and pepper
lots of veggies (I use whatever is left from our box, plus mushrooms)
cooking wine, white or red
4 eggs
1/2 C milk
2 to 3 C grated cheese – can use cheddar, or mixture of cheeses

Brown the onion and garlic in butter or oil and add Italian spices in whatever mixture you like plus salt and pepper. Then add whatever veggies you want – I use a varied combo of carrots, zucchini, yellow squash, spinach or chard, tomatoes, broccoli, beets, cauliflower, etc, plus mushrooms. After the above is well mixed, add enough wine to layer the bottom of the pan/soup pot, cover and simmer for +/- 10 minutes. Place the spring-form pan with baked crust on a greased jellyroll pan (this will aid with clean-up). Spread about 1 cup of cheese on the baked crust, then the sautéed vegetables [drain off any cooking liquid], then the rest of the cheese. Beat the eggs and milk together and pour over all. Bake 35 to 40 minutes, until pie has set.

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