The wonderful smell of the potato crust as it bakes will set your taste buds alive. That is just the beginning - this whole pie is absolutely fantastic.

BROCCOLI-CHEESE PIE

Potato Crust
3 tablespoons butter
1 cup chopped onion
1 medium clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1 1/2 cups broccoli flowerets
1 1/2 cups shredded cheddar cheese divided
2 eggs
1/4 cup milk
Paprika to taste

Make Potato Crust and bake while preparing broccoli mixture.

In a large frying pan over medium-high heat, melt butter. Saute onion and garlic until onion is soft. Add salt, pepper, thyme, basil, basil, and broccoli; cover and cook 10 minutes, stirring occasionally.

Place half of the cheddar cheese into the baked Potato Crust; pour the broccoli mixture onto top of cheese. Sprinkle the remainder of the cheddar cheese evenly onto top.

In a small bowl, combine egs and milk; stir until well blended. Pour egg mixture onto top of the broccoli mixture; sprinkle with paprika. Bake 30 to 40 minutes or until a knife inserted halfway between center and edge comes out clean. Remove from oven and serve immediately.

Makes 4 servings.

POTATO CRUST
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers.

Bake 35 to 40 minutes or until golden brown (after first 20 minutes brush the crust with vegetable oil to crispen it). Remove from oven. Reduce oven temperature to 375 degrees.