质朴的土豆和蔬菜派

When I was working in Gourmet’s test kitchen in the mid-eighties and we styled a dish to be photographed that didn’t look perfect, we’d turn a negative into a positive by calling the dish “rustic” and bragging that it was “made by human hands.” That’s exactly the kind of thinking that went into this pie. Pastry impaired as I am, I can’t help but love a pie that’s as free-form and forgiving as this one. You start by making my very simple food-processor pie dough. Roll it out into a rough circle between sheets of plastic wrap and drop it into a pie plate. Spoon the filling into the middle of the pie, then fold in the edges, free-form style. Bake it up and you’re done. Family and friends will be amazed: “What, you made a savory pie on a weeknight?” Yes, you did. This baby’s real versatile, too. The eggs and potatoes, along with the cheese, are the binders, but you could substitute any number of other vegetables for the greens, including blanched broccoli and sauteed zucchini, carrots, mushrooms, leeks, and so on. Likewise, you can use the lower-fat versions of the cheeses or other cheeses altogether.

烹饪方法烘烤，炒

成本缓和

总时间不到2个小时

儿童友好是的

场合休闲晚宴，家庭聚会

食谱课程开胃菜，主菜

饮食考虑清真，犹太人，免费花生，免费大豆，素食主义者

设备食品加工机

一顿饭早午餐，晚餐，午餐

味道和质地黄油，俗气，蒜味，富裕，咸味

菜的类型美味/锅派