Good Eats: Veggie Pie

Let us take a moment to appreciate the wonderfulness of ingredients thrown together in containers and cooked. Slow cooker meals like chili and soup? Fantastic. Casseroles and baked mac and cheese? Perfection. We must not forget the potential of the pie plate.

I received a batch of vegetarian recipes from my mother-in-law, one of which was for a veggie quiche-type thing. It called for frozen asian veggies and ricotta cheese. I chucked most of that recipe but flew with the idea (which I think is the best way to cook). A bunch of veggies, eggs, herbs, how 'bout potatoes? And it was sooooo good. I've included the recipe and pictures in case you want to experience this goodness for yourself. So preheat your oven to 350 and let's go!

Cut up whatever veggetables you think would go well with eggs and potatoes.
We recommend zucchini, broccoli, red onion, bell pepper and tomatoes.

In a bowl mix four eggs, a 1/2 cup of milk and sage (and/or basil and rosemary)

Pie crust: 1 3/4 cup flour, 3/4 veg. shortening, 4-5 ttablespoons water and a pinch of salt.
Mix together with a fork, knead and roll.

Cut up potatoes, add olive oil and salt and pepper (we like a lot!)

 Cook the veggies and potatoes on the stove top. Put pie crust, veggies, potatoes in pie plate and pour egg mixture on top. Cook for 50 minutes and....

Good Eats!