Sorry, this isn't a pot pie, but it looked good. Don't know how it would be the next day.
Ingredients
- 3 cups refrigerated loose-pack hash brown potatoes (look in the dairy case or your supermarket; not frozen) OR 5 medium potatoes
- 1 egg, beaten
- 1/4 cup finely chopped onion
- 1/4 cup grated Parmesan cheese
- 2 medium zucchini, thinly sliced (2 1/2 cups)
- 1 clove garlic, minced
- 1 Tbsp. butter or margarine
- 3 eggs, beaten
- 3/4 cup shredded cheddar cheese OR Swiss cheese(3 oz.)
- 1/2 cup milk
- 2 tsp. snipped fresh oregano OR 1/2 tsp. dried, crushed oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
Directions
If using whole potatoes, wash and peel. In a food processor fitted with a medium shredding blade, coarsely shred the potatoes; or shred with a grater. To prevent darkening, place shredded potato in a bowl of cold water immediately after shredding. Rinse potato shreds well and drain. Squeeze potato shreds to remove any excess water.
Preheat oven to 400 degrees F.
In a large mixing bowl combine the 1 egg, onion, and Parmesan cheese. Stir in potatoes. Transfer potato mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides of the dish (to form a crust).
Bake, uncovered, for 35 to 40 minutes or until golden. Cool slightly on a wire rack.
Reduce oven temperature to 350 degrees F.
In a large skillet, cook zucchini and garlic in the margarine or butter until zucchini is crisp-tender; cool slightly. Arrange zucchini mixture atop the crust.
In a small mixing bowl, combine the remaining 3 eggs, cheddar or Swiss cheese, milk, oregano, salt, and pepper. Pour atop the zucchini mixture in the crust.
Bake for 25 to 30 minutes or unitl the filling appears set when gently shaken. Let stand for 10 minutes before serving.
Make ahead tip: Cool unfilled crust after baking, cover with freezer wrap or foil, and freeze for up to 2 weeks. Thaw crust in the refrigerator overnight before preparing and adding zucchini filling. Makes 8 servings.
Print this recipe
Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
lwilson@gatecom.com
Garden Zucchini Pie