| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Brunch, Rant, Tavern, Inn, B&b |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Potatoes, diced parboiled |
| 1/2 |
c |
Onions, chopped |
| 1 |
ts |
Salt-free lemon-herb seasoning |
| 1/2 |
ts |
Garlic powder |
| 1/3 |
c |
Spinach, chopped steamed |
| 1/3 |
c |
Feta cheese, crumbled |
| 1/4 |
c |
Romano cheese, grated |
| 1 |
c |
Cheddar cheese, (white) grated |
| 2 |
|
Eggs |
| 1/2 |
c |
Low-fat milk |
|
|
Parsley flakes |
|
|
Paprika |
INSTRUCTIONS
Preheat oven to 35O degrees. Grease a glass pie plate. Combine potatoes and
1/4 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 1/4 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@sprintmail.com> Posted MC 3/8/97
Recipe by: Grunberg Haus Bed & Breakfast; badams
Posted to MC-Recipe Digest V1 #506 by Adams <adamsfmle@sprintmail.com> on
Mar 08, 1997.
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