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Vegetable Pie
3 c. packed, grated raw potato (about 3 large potatoes)
1 tsp. salt
4 eggs
11/4 c. onion, grated (or more to taste)
2 Tbsp. oil
1 garlic clove, crushed (or more to taste)
3 Tbsp. butter
1 bunch broccoli, broken into small florets
1/2 tsp. dried basil
thyme
2 c. cheddar cheese, grated
1 c. milk
paprika
Drain the potatoes and squeeze dry. Add 1/2 tsp salt, 1 egg, and 1/4 cup (or more to taste) grated onion. Pat potato mixture into well-oiled 10" pie pan and bake at 400 F for 30 minutes. Brush potato crust with oil, reduce oven temperature to 375 F and bake for another 5-10 minutes, until crust is brown. While crust is baking, sauté 1 cup chopped onion and garlic in butter. If you like a lot of onion and garlic, use more. Add broccoli, 1/2 tsp salt, basil, a dash of thyme, and cook covered, stirring occasionally, for a few minutes. Spread half of cheese over baked crust. Top with sautéed vegetables and remaining cheese. Beat together remaining 3 eggs and milk, and pour over vegetable/cheese mixture. Sprinkle paprika on top. Bake at 375 F for 35 to 40 minutes until custard is set. Serves 4.
"The peasants of Sicily, who have kept their own wheat and make their own natural brown bread, ah, it is amazing how fresh and sweet and clean their loaf seems, so perfumed, as home-made bread used all to be before the war."
D.H. Lawrence (1885-1930) Sea and Sardinia
Dry wine is a wine that has been completely fermented, meaning that only 0.1% of the sugar remains.
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