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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself Ingredients:
crust: |
4 cups coarsely shredded uncooked potatoes (about 4 large) |
1/2 cup chopped onion |
1 eggland's best® egg, lightly beaten |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
1-1/2 cups (6 ounces) shredded colby cheese, divided |
1/2 cup chopped onion |
1-1/2 cups cubed fully cooked ham |
1-1/2 cups fresh broccoli florets |
3 eggland's best® eggs, lightly beaten |
1 cup half-and-half cream |
1/2 teaspoon salt |
dash ground nutmeg |
paprika |
Directions:
1. In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate. Bake at 400° for 20 minutes.
2. Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to pastry shell. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
3. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 8 servings.
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