Broccoli Cheddar Pie with a Hash Brown Crust



Nut Free Fish Free Soy Free Gluten Free 

A great dish for a supper side, or for a family brunch. 

Crust Ingredients:

2 cups packed, grated raw potato
Salt and pepper, to taste
1 egg
½ cup grated yellow onion

Filling Ingredients:

4 tablespoons butter
2 garlic clove, pressed
1 cup chopped yellow onion
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 1/2 cups grated cheddar cheese (Check label for allergens)
1 medium head broccoli, broken into florets
2 eggs, beaten
¼ cup milk
1 1/2 tablespoon oil
Paprika (optional)

Heat oven to 400 degrees.

To make the crust:
Place the grated potato in a small bowl, and salt well. Place the bowl over a colander place in a bowl. Gently squeeze out excess water. Let sit for 15-20 minutes and squeeze out more water, if needed. 

While the potatoes are draining, place the egg in a medium bowl and beat well. Add the grated onions.

Add the grated potatoes to the egg mixture and blend.

Next pat the potato crust mixture into the bottom and slightly up the sides of a greased 9” pie pan. Bake for 40-45 minutes, or until browned. After the first 30 minutes of baking, brush the crust with a little oil to make it crispy. Remove from oven and set aside.

To make the filling: Turn oven down to 375 degrees. In a large saucepan, melt the butter and saute the garlic and onions until soft and translucent. Add the salt, pepper, the Italian seasoning and broccoli florets. Cover, and cook for 10 minutes, while stirring occasionally.

To prepare the pie: Spread half the shredded cheese into the baked crust, layer with the sauté onion/garlic mixture, and then the rest of the cheese. Beat eggs, milk and oil together. Pour over the pie and dust with paprika (optional). Bake 35-40 minutes, until set.

Makes 6 servings.

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