I was excited about this recipe from the moment I spotted it over at Veggie Belly. I sent the link to my sister-in-law right away since I get excited about vegetarian recipes that appear appealing to the masses. And this is one of them!
Broccoli, Potato, & Cheese Pie
(adapted from Veggie Belly)
2 medium potatoes (cut into quarter-inch slices)
1/2 cup milk
1 teaspoon flour
1 teaspoon dijon mustard
1 1/2 cup gruyere and asiago cheese (cut into small pieces)
you could also use a mixture of parmesan and mozzarella cheese
1 cup broccoli florets (chopped)
2 tablespoons parsley
1 tablespoon dried onion
1 teaspoon pepper
1 sleeve saltine crackers
4 tablespoons butter (melted)
1/2 cup hot water
Preheat oven to 375 degrees. Wrap potatoes in a towel and microwave for about 2 minutes or until half cooked. Allow to cook and cut into slices. In a bowl, combine milk, flour, and mustard. Add cheese, broccoli, potatoes, parsley, onion, and pepper. Make the crust by crushing the saltine crackers into powder (best accomplished with a food processor). Combine the cracker powder with melted butter and hot water; stir until it combines like dough. Press onto the bottom and sides of a pie plate. Place broccoli/potato/cheese mixture over the crust. Bake at 375 degrees for 20-30 minutes. Cool slightly and serve.
I loved the flavor of the asiago and gruyere with the vegetables. The left overs did not last which says something!! And this was easy to put together! Give it a try!