Rec: Vermont Cheddar Pie

[Guest guest]

I thought that this recipe looked good and could be used with a

variation of vegetables and cheeses.

 

Carole Walberg

 

* Exported from MasterCook *

 

Vermont Cheddar Pie

 

Recipe By : " Grunberg Haus Bed and Breakfast " -

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups parboiled potato -- diced

1/2 cup chopped onion

1 teaspoon seasoned pepper

1/2 teaspoon garlic powder

1/3 cup chopped spinach -- steamed

1/3 cup crumbled feta cheese

1/4 cup freshly grated Romano cheese

1 cup grated white cheddar cheese

2 eggs

1/2 cup low-fat milk

dried parsley flakes

paprika

 

Preheat the oven to 350F. Grease a 10 " glass pie plate. Combine the

potatoes and 1/2 the onions, and press into a pie plate as a crust.

Sprinkle with the pepper and garlic powder.

 

Carefully put a layer each of spinach and crumbled feta cheese on top of

the crust, then top with the Romana, then the cheddar cheese.

 

Combine the eggs and milk and beat them together lightly; pour carefully

over the cheese.

 

To garnish the pie, make a small circle with the remaining 1/4 cup

onions in the centre of the pie, sprinkle the parsley flakes in a larger

circle around the onions, and sprinkle the paprika in a larger circle

around the parsley flake circle.

 

Bake for 1 hour or until set.

 

Yield: 6 servings.

 

" Eggs gathered each morning from Mark's chickens make this a special

dish at the Grunberg Haus.

This picture-postcard Austrian-style B & B is tucked away on a secluded

hillside in the Green Mountains. Help Mark feed the chickens, then

enjoy a full breakfast- with selections such as maple-poached pears,

apple and cheddar muffins, and ricotta-stuffed French toast- while Chris

plays the grand piano. "

 

From " Rise & Dine America " by Marcy Claman

ISBN 1-896511-09-0

 

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walberg

ICQ 10493196