Make Potato Crust and bake while preparing broccoli mixture.
In a large frying pan over medium-high heat, melt butter. Saute onion and garlic until
onion is soft. Add salt, pepper, thyme, basil, and broccoli; cover and cook 10
minutes, stirring occasionally.
Place half of the cheddar cheese into the baked Potato Crust; pour the broccoli mixture
onto top of cheese. Sprinkle the remainder of the cheddar cheese evenly onto top.
In a small bowl, combine eggs and milk; stir until well blended. Pour egg mixture onto
top of the broccoli mixture; sprinkle with paprika. Bake 30 to 40 minutes or until a knife
inserted halfway between center and edge comes out clean. Remove from oven and serve
immediately.
Makes 4 servings.
POTATO CRUST:
2 firmly packed cups grated raw
potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil
Preheat oven to 400 degrees F. Oil a 9-inch pie pan.
Place raw potatoes in a colander.
Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl combine potatoes, egg, and onion. Pat potato mixture into prepared pie
pan, building up the sides of the crust with lightly floured fingers.
Bake 35 to 40 minutes or until golden brown (after first 20 minutes brush the crust
with vegetable oil to crispt it). Remove from oven. Reduce oven temperature to 375
degrees F.
