Vermont cheddar pie from grunbery haus b and b

6 Servings

Ingredients

Quantity Ingredient
2½ cup Potatoes, diced parboiled
½ cup Onions, chopped
1 teaspoon Salt-free lemon-herb seasoning
½ teaspoon Garlic powder
⅓ cup Spinach, chopped steamed
⅓ cup Feta cheese, crumbled
¼ cup Romano cheese, grated
1 cup Cheddar cheese, (white) grated
2 Eggs
½ cup Low-fat milk
Parsley flakes
Paprika

Directions

Preheat oven to 35O degrees. Grease a glass pie plate. Combine potatoes and ¼ cup onions, and press into pie plate as a crust. Sprinkle with seasoning and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, then top with Romano, then cheddar cheese.

Combine eggs and milk, and pour carefully over cheeses. To garnish the pie, make small circle of ¼ cup onions in center of pie, sprinkle parsley flakes in a larger circle around the onions, and sprinkle paprika in a larger circle around parsley flake circle. Bake for 1 hour.

Grunberg Haus Bed & Breakfast, Waterbury, Vermont. Printed in Rise & Dine; Savory Secrets from America's Bed & Breakfast Inns, by Marcy Claman, 1995.

MC formatted by Brenda Adams <adamsfmle@...> Posted MC ⅜/97 Recipe by: Grunberg Haus Bed & Breakfast; badams Posted to MC-Recipe Digest V1 #506 by Adams <adamsfmle@...> on Mar 08, 1997.

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