Foodie Fridays: Vegetable Pie with Grated Potato Crust

My step mom was the one who introduced me to vegetarian cooking and eating back when I was 12 years old. She is the one who inspired me to become a vegetarian once I was old enough to feel comfortable to insist on not eating meat. Over the years I learned more and more about the health and environmental benefits of being vegetarian, which solidified my decision to convert.

This pie was one of the first things I remember her making for us. It certainly was the first potato pie crust I had ever eaten and I loved how crunchy it was – almost like eating the crispiest, yummiest french fries without the need for ketchup! Try it out and see for yourself. It does take some time to prepare (about two hours including baking time) but it is well worth it. This makes one 9 inch pie which enough to feed a family of four or five with a salad on the side. Enjoy!

This recipe has been adapted from Mollie Katzen’s recipe “Cauliflower-Cheese Pie” in her Moosewood Cookbook.

Vegetable Pie with Grated Potato Crust

Crust:

2 cups packed, grated raw potato

1/2 tsp salt

1 egg, beaten

1/4 cup grated onion

Heat oven to 400 degrees

Set the freshly grated potato in a colander over a bowl. Salt it and let it sit for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. (This part is pretty neat. It is also messy. Make sure your pre-schooler is nearby to show her how much water is inside potatoes.) Pat it into a well-oiled 9 inch pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40-45 minutes until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.

Turn oven down to 375 degrees.

Filling:

1 heaping packed cup of cheddar cheese

Approx 3 cups of vegetables (I like to use brocolli, cauliflower, and carrots but you can use whatever you would like)

1 clove garlic, minced

1 cup onion, chopped

3 Tbsp butter or olive oil

dash of thyme

1/2 tsp basil

 1/2 tsp salt

2 eggs

1/4 cup milk or milk alternate

black pepper and paprika to taste

Saute onions and garlic, lightly salted, in butter or oil for 5 minutes. Add herbs and vegetables and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then saute, then the rest of the cheese. Pour the custard (whisked milk and eggs) over and dust with paprika. Bake 35-40 minutes until set.

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Related posts:

1. Foodie Fridays: Mexican Bean and Rice Casserole
2. Vegetarian Foodie Fridays: Chard and Vegetable Bake with Quinoa and Mushroom Topping
3. Foodie Fridays: Pappardelle with Asparagus and Herbed Cream
4. Vegetarian Foodie Fridays: Chickpea Potato Stew
5. Vegetarian Foodie Fridays: Broccoli & Potato Soup

Tags: dinner, Foodie Fridays