Thursday, August 13, 2009


or. "throw in all the cheese from the fridge" pie. This was from a SELF recipe, which started out all “healthy” and “low-fat” but I sure fixed that. I had forgotten to use some great potatoes (from Weiser Family farms of course) when we had people over the night before, and wanted to do a summery version of CHARD FETA PIE. Found this recipe and changed it up a bit. James was skeptical when I told him what I was going to do, but he actually loved it, said so several times, and ate several pieces. Then he noticed that I'd colored my hair. Hey, something is up. It was really good leftover as well (heated in a toaster oven, microwaving would ruin the potatoes). Morgan liked it.

2 – 3 medium, good quality potatoes, scrubbed, skins on
olive oil
medium red onion
1 – 2 cloves garlic, minced
½ pint mushrooms, sliced
2 medium zucchini
3 eggs
¼ cup fresh thyme and oregano (or whatever) chopped
¾ cup of some soft cheese (I literally mixed together goat, cream cheese and sour cream to use them all up. ricotta would also work)
½ cup feta cheese, chunked
½ pint cherry tomatoes, sliced
1 cup grated hard cheese (I used gruyere, cheddar and parmesan)

Preferably using a mandolin, slice the potatoes very fine, place them in a sieve and toss with salt. Allow to sit and drain for about 10 minutes while you chop other things. Dry and layer in the bottom of a buttered pie pan. Brush with olive oil and bake at 350 degrees for 15 – 20 minutes, until potato crust is cooked through and beginning to brown. Remove from oven and set aside.

Meanwhile, slice zucchini with mandoline, salt, drain, dry. Slice onion thinly with mandoline as well. Cook onion in a sauté pan in some olive oil, until softened. Add garlic and cook one minute. Add mushrooms and zucchini and sauté until cooked through. Remove from heat.

In a bowl, beat eggs and herbs, then beat in soft cheeses, then feta. Spoon vegetable mixture into pie plate over potato crust. Pour egg mixture over top. Place sliced tomatoes over top. Bake 30 – 35 minutes until egg is set and a knife inserted into center comes out clean. Sprinkle hard cheese on top and return to oven for about 5 more minutes, until cheese melts. Cut into wedges and serve immediately, with a nice green salad.

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