I combined two recipes from the "Simple in Season" cookbook (excellent if you eat a lot of seasonal veggies).
Potato crust: 3 cups grated potatoes + 3 Tbsp oil pressed into a pie dish and baked for 15 minutes at 425 or until brown and slightly dried out.
Filling: You can obviously use whatever you want for the filling but I did: beet greens (a bunch), a handful of snowpeas, some shelled peas, the rest of the beans we had (maybe a cup?), green onion, and garlic. I fried everything up briefly with some oil ahead of time. I like the veggies to still be crispy so I didn't fry them too long but that's a personal preference thing.
Add to 4-5 beaten eggs (depending on how big your pie plate is and the size of the eggs), 1 cup milk, 1 cup grated cheese, salt, pepper, and cumin (because I love cumin).
Pour into pie plate and bake for 15 min at 425, reduce heat to 350 and bake for 10-15 more minutes until firm but not too browned. Let it rest for 10 minutes otherwhile you'll burn your mouth on the veggies.
|Potato crush pre-baked.|
|Potato crust, post-bake, pre-fill. The bottom is still soft, it's hard to get everything evenly browned in my oven.|
|Filled and baked and ready to be enjoyed.|