Baked Goods
| Hash Brown and Tomato Pie (dairy) | |||
Contributed by Eileen Goltz. |
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IngredientsFor Crust:
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Instructions
Preheat oven to 375. Coat 9-inch pie pan with cooking spray or oil. In a bowl combine the shredded potatoes, onions, red and green peppers, egg, parsley and salt and pepper. Mix all ingredients together and press them evenly into the prepared pan and up sides. Bake for 10 to 12 minutes. If the edges start to brown, cover with foil. Remove the shell from the oven. While it’s hot, sprinkle and spread Mozzarella evenly on the crust. Place back in oven just until cheese melts (about 2 minutes). The crust has a tendency to stick to the pan, so run a small knife around the edges of the crust to loosen.
For Filling:
Preheat oven to 375. Sprinkle onions over shell. Add the artichoke hearts. In a bowl combine the half & half, eggs, salt & pepper, mustard and nutmeg. Mix together and blend well. Pour the mixture into pie crust. Top with Swiss cheese. Bake for 25-30 minutes until toothpick inserted into middle of pie comes out clean. About 5 minutes before pie is done, place the tomato slices evenly on the pie. Continue baking. Cool pie slightly, and cut into sixths. You can top with sour cream, hollandaise or cheese sauce if you like.
*Special Instructions
Fresh Parsley:
Fresh parsley (as well as the following herbs: basil, cilantro, dill, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Please Note:
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Serving Size
Serves 6.
Notes
Fresh parsley tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking these for insect infestation. Canned or jarred artichokes need a reliable hechsher (kosher symbol on the label) as they may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.
Related Recipes
• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-FastAbout OUKosher Recipes
Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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