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Entree: Vermont Cheddar Pie




Source of Recipe


From Rise & Dine, by Marcy Claman


Recipe Introduction


Great for Brunch!


List of Ingredients




2 1/2 cups diced parboiled potatoes

1/2 cup chopped onions

1 teaspoon salt-free lemon-herb seasoning

1/2 teaspoon garlic powder

1/3 cup chopped steamed spinach

1/3 cup crumbled feta cheese

1/4 cup freshly grated Romano cheese

1 cup grated white Cheddar cheese

2 eggs

1/2 cup low-fat milk

Parsley flakes

Paprika



Recipe



Preheat oven to 350 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 a 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.

Makes 6 servings.

Approximate values per serving: 163 calories, 11 g fat, 91 mg cholesterol, 7 g carbohydrates, 0.6 g fiber, 10 g protein, 324 mg sodium, 58 percent calories from fat.