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1 Tbls butter        2 medium sized onions, chopped coarsely    3 eggs

3/4 cup skim milk           3-4 medium-sized potatoes, unpeeled, cooked, cubed

3 1/2 ounces Gruyere or other Swiss cheese, grated           1/2 tsp salt

black pepper to taste a sprinkle of grated nutmeg

Melt butter in a heavy skillet  over medium heat.  Add onions and sauté , stir-

ring often, until slightly browned, but not quite transparent, approximately

10-15 minutes.  Remove from heat and allow to cool slightly.

Beat eggs and milk together.  Stir in cooked potatoes, grated cheese, salt, pep-

per, and nutmeg.  Pour into a deep 9 1/2 inch pie plate and bake for 30 minutes

or until beautifully golden on top and fully set.   Serves 6.

Variations:  For a really deep and full flavor, substitute smoked provolone for

all or part of the Swiss cheese.  For a special occasion, bake filling in a pie

crust—it will become an elegant quiche!   















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