Here’s Laurie’s latest creation using a lot of ingredients from our CSA share. It’s very good. I added some heat by putting a little salsa on it.
Sweet And Savory Potato Corn Pie
Preheat oven to 375 degrees. Use a leakproof non-stick 9×9 or 9×12 3 inch deep pan, cake pan or roasting pan.
Ingredients:
Crust:
4 med-large potatoes, grated (like you would for hash browns)
2 medium onions, shredded or diced
1/2 tablespoon of salt
1/2 tablespoon of pepper
1/4 cup olive oil
Filling/Topping:
2 jalapeño peppers, finely diced
1 green pepper, diced, seeds removed
3 ears of corn, cut corn from cob
1/2 cup cilantro, chopped (remove stems first)
2 small stalks of celery, finely diced
5-6 cloves of garlic, minced
optional – diced sun dried tomato, tofu, mushroom, turkey or chicken
1 1/2 cups of sharp cheddar cheese, grated
6 eggs (eggs whites can be substituted)
1/2 cup of half and half or cream (milk can be substituted)
optional – seasonings of your choice
1. Mix the shredded potato, onion, salt and pepper. Let stand for 5-10 minutes.
2. Pour oil into pan, coating the sides. Make sure to use a leakproof pan as recipe contains liquids before baking.
3. Squeeze as much liquid from potato/onion mixture as possible and fluff with fingers. Lightly layer into pan, press gently and build sides up to resemble a pie crust.
4. Bake 25-35 minutes at 375 degrees or until crust is half cooked and light brown. Remove from oven, but keep oven on.
5. While crust is baking, combine in a large bowl: green pepper, jalapeños, corn, cilantro, garlic, celery, one cup of cheese and any optional seasonings/salt and pepper. Mix with fingers or wooden spoon.
6. Spoon mixture into half baked crust. Spread evenly.
7. Top with remaining cheese.
8. Mix eggs and half and half and pour over the vegetable mixture, avoiding the sides of the crust.
9. Bake at 375 for 15 minutes. Reduce heat to 325 and bake another 35-40 minutes. Pie should be firm with the consistency of custard.
10. Let cool 20 minutes before serving and top with fresh basil, fresh tomato or topping of your choice. Serve with fresh fruit salad or a green salad.
