Broccoli, Potato, & Cheese Pie.

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!