This is a dish I concocted several years ago for my family. While I am not a big fan of eggs, being nearly vegan, my vegetarian daughter and nearly vegetarian husband love a good old fashioned quiche. This recipe is my compromise. Fewer eggs, more veggies—and nothing pleases more than the double carb hit of potatoes and corn in the same recipe.
RECIPE 3 minutes

Lois' Vegetable Pie
This is a low fuss recipe. Anything goes. It turns out "right" no matter what substitutions are made. Any kind of onion could work, as could any potato.
By Lois Guarino
- Prep Time:
- 15 min |
- Cook Time:
- 1 hr
Makes 4-6 servings
Ingredients
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3 potatoes, sliced thin
-
1 onion, chopped
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1/2 clove garlic, minced
-
Bragg liquid aminos
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Olive oil
-
Bread crumbs
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1 cup fresh baby spinach leaves
-
1/4 cup frozen corn kernels
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1 teaspoon sun-dried tomatoes
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1/4 cup milk (or soy milk)
-
1/4 cup plain yogurt (or cream cheese or ricotta cheese)
-
3 to 4 eggs (4 if you want the pie to be more quiche-like)
-
Spices: pinch of thyme, salt, and black pepper (or cayenne pepper if you want more zip!)
-
Paprika (optional)
Directions
-
Preheat oven to 375 degrees.
-
Lightly oil a glass pie pan (standard or deep dish) with olive oil. Sprinkle flavored bread crumbs across the surface, covering completely. This is the "crust" for the pie.
-
Using enough olive oil to coat the bottom of a frying pan, sauté the potatoes, onions, and garlic until nearly soft.
-
Add the Bragg's liquid aminos. Stir well. Turn off the heat. Add the spinach. Cover pan to wilt spinach.
-
In a large bowl, mix together the eggs, milk, yogurt and spices. Add the sun-dried tomatoes and corn to this mixture.
-
Cover the bottom of the pie pan with the potato mixture. Pour the egg mixture on top of the potatoes, filling nearly to the top. Sprinkle with paprika, if using.
-
Bake for 30-45 minutes, or until top is lightly browned.
© 2012 Omega Institute for Holistic Studies