ajrsmom
05-23-2006, 07:31 PM
Potato Crusts for Supper Pies
1/4 cups Frozen Shredded Potatoes
1 Large egg, beaten
1/4 cup Onion, shredded
1/4 cup Parmesan Cheese, grated
Garden veggie filling:
2 1/2 cups Zucchini, thinly sliced (about 2 small zucchini)
1/2 cup Carrots, shredded
1 Garlic Clove, minced
1 Tbs. Butter
3 Large eggs, beaten
3/4 cup Cheddar Cheese, shredded
1/2 cup Milk
1/2 teaspoon Oregano, dried, or 2 teaspoon fresh
1/4 teaspoon Salt
1/8 teaspoon Pepper
6 sliced cherry tomatoes, sliced (optional)
Potato crust: Mix the shredded potatoes, large egg, onion and Parmesan cheese and press into a quiche pan to form a crust. Bake the crust at 400 degrees for 35 to 40 minutes and cool. The crust may be used refrigerated or frozen for use later.
Veggie Filling: Sauté the zucchini, carrots and the garlic in butter. Cool slightly, drain and arrange in the crust. Mix large eggs, cheese, milk, oregano, salt and pepper and pour them over the top of the of the zucchini mixture. Place a row of sliced cherry tomatoes around the outer edge of the pie. Bake at 350 degrees for 25 to 30 minutes. Let stand 5-10 minutes before cutting and serving.
1/4 cups Frozen Shredded Potatoes
1 Large egg, beaten
1/4 cup Onion, shredded
1/4 cup Parmesan Cheese, grated
Garden veggie filling:
2 1/2 cups Zucchini, thinly sliced (about 2 small zucchini)
1/2 cup Carrots, shredded
1 Garlic Clove, minced
1 Tbs. Butter
3 Large eggs, beaten
3/4 cup Cheddar Cheese, shredded
1/2 cup Milk
1/2 teaspoon Oregano, dried, or 2 teaspoon fresh
1/4 teaspoon Salt
1/8 teaspoon Pepper
6 sliced cherry tomatoes, sliced (optional)
Potato crust: Mix the shredded potatoes, large egg, onion and Parmesan cheese and press into a quiche pan to form a crust. Bake the crust at 400 degrees for 35 to 40 minutes and cool. The crust may be used refrigerated or frozen for use later.
Veggie Filling: Sauté the zucchini, carrots and the garlic in butter. Cool slightly, drain and arrange in the crust. Mix large eggs, cheese, milk, oregano, salt and pepper and pour them over the top of the of the zucchini mixture. Place a row of sliced cherry tomatoes around the outer edge of the pie. Bake at 350 degrees for 25 to 30 minutes. Let stand 5-10 minutes before cutting and serving.