I love the thinly sliced potatoes as the crust for this pie.
(feeds an army by the way)
4-5 potatoes, unpeeled, sliced very thin
1 tsp butter
2 teaspoons California Olive Ranch Arbequina Olive Oil
1 clove of garlic, minced
1 tomato, diced
1 leek, sliced thin
I cup Italian blend cheese
4 oz cream cheese, softened
1/2 cup crumbled feta cheese
13-14 eggs, beaten
2 tablespoons Italian dressing
1 cup heavy cream (or milk)
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a 13×9 pan with butter. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Drizzle with olive oil and bake in the oven for 7-10 minutes. Remove from oven and set aside.
While baking , beat the eggs,cream cheese, cream or milk, salt, pepper, scallions, and italian dressing. Set aside.
Add the diced tomato, leek, and garlic to the potato crust. Sprinkle with italian and feta cheese.
Bake for one hour. Cooking time approximate, i baked till no longer jiggly)
(feeds an army by the way)
4-5 potatoes, unpeeled, sliced very thin
1 tsp butter
2 teaspoons California Olive Ranch Arbequina Olive Oil
1 clove of garlic, minced
1 tomato, diced
1 leek, sliced thin
I cup Italian blend cheese
4 oz cream cheese, softened
1/2 cup crumbled feta cheese
13-14 eggs, beaten
2 tablespoons Italian dressing
1 cup heavy cream (or milk)
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a 13×9 pan with butter. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Drizzle with olive oil and bake in the oven for 7-10 minutes. Remove from oven and set aside.
While baking , beat the eggs,cream cheese, cream or milk, salt, pepper, scallions, and italian dressing. Set aside.
Add the diced tomato, leek, and garlic to the potato crust. Sprinkle with italian and feta cheese.
Bake for one hour. Cooking time approximate, i baked till no longer jiggly)
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