by kirra » Wed Sep 24, 2008 11:59 pm
Vermont Cheddar Pie
Ingredients:
2-3 cups diced, par-boiled potatoes
1/2 cup chopped onions
1 tsp. salt-free lemon/herb seasoning
1/2 tsp. garlic powder
3/4 cup chopped steamed spinach
1/4 cup freshly-grated romano cheese
1/2 cup white cheddar
2 eggs
1/2 cup low fat milk
parsley flakes
paprika
1/3 cup feta cheese
Preparation:
Grease a glass pie plate. Combine potatoes and 1/4 cup onions, press into pie plate as crust. Sprinkle with seasoned salt and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, top with parmesan then cheddar cheeses.
Combine eggs, milk, pour carefullly over cheeses. Garnish pie: make a small circle of 1/4 cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; spinkle paprika in a larger circle around parsley flake circle. Bake at 350 for 1 hour. Yield: 6 servings
[b][size=150]Vermont Cheddar Pie[/size]
Ingredients:[/b]
2-3 cups diced, par-boiled potatoes
1/2 cup chopped onions
1 tsp. salt-free lemon/herb seasoning
1/2 tsp. garlic powder
3/4 cup chopped steamed spinach
1/4 cup freshly-grated romano cheese
1/2 cup white cheddar
2 eggs
1/2 cup low fat milk
parsley flakes
paprika
1/3 cup feta cheese
[b]Preparation:[/b]
Grease a glass pie plate. Combine potatoes and 1/4 cup onions, press into pie plate as crust. Sprinkle with seasoned salt and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, top with parmesan then cheddar cheeses.
Combine eggs, milk, pour carefullly over cheeses. Garnish pie: make a small circle of 1/4 cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; spinkle paprika in a larger circle around parsley flake circle. Bake at 350 for 1 hour. Yield: 6 servings