Vermont cheddar pie

Vermont Cheddar Pie

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This pie fills our Inn with the most delicious savory fragrance. It’s our favorite entree.

2 cups frozen hash browns, thawed
1 medium onion, finely chopped
1 teaspoon seasoned pepper
1/3 cup pecorino Romano cheese, grated
2 teaspoons garlic powder
1/3 cup frozen chopped spinach, thawed
1/3 cup fresh feta cheese, crumbled
1 cup sharp Vermont cheddar cheese, grated
2 eggs
1/2 cup milk
2 Tablespoons parsley flakes
2 teaspoons paprika

Grease a 9-inch glass pie plate. Combine potatoes with all but 1/8 cup of onions and press mixture into pie plate to form a crust. Sprinkle crust with pepper, Romano cheese and garlic powder, then dot with spinach and feta cheese. Top evenly with cheddar cheese. Whisk together eggs and milk and pour over pie, working from edge to middle. Position reserved chopped onion on top of cheddar cheese in center of pie; sprinkle parsley flakes in a ring around the onion, then sprinkle paprika around parsley to make an outside ring. Bake at 325 degrees until lightly browned, approximately 1 hour and respond to everyone asking, “What smells so good?” Cool, cut into six slices, then microwave 6 to 7 minutes. We serve this with a tasty red salsa.


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