Garden Zucchini Pie

Garden Zucchini Pie
3 cups refrigerated loose-pack has brown potatoes or 5 medium potatoes (fresh is best)
1 egg beaten
1/4 cup finely chopped onion
1/4 cup Parmesan cheese (I use the imported reggiano parmegiano)
2 medium zucchini, thinly sliced in rounds
1 large clove garlic minced
1 Tbsp butter
3 beaten eggs
3/4 cup shredded cheddar or swiss (about 3oz) Swiss adds a kick
1/2 cup milk
2 tsp fresh oregano or 1/2 tsp dried oregano crushed
1/4 tsp salt
1/4 tsp pepper

If using whole potatoes, wash and peel. In food processorfitted w/medium shredding blade, coarsely shred the potatoes (I use a flat cheese grater when I'm lazy) Immediately place in bowl of cold water to prevent darkening. Rinse well and drain. Squeeze to remove excess water.

In a large bowl combine the first beaten egg, onion, parmesan. Stir in potatoes. Tranfer to a 9 in pie plate or 10 in quiche dish. Pat the mixture like a crust up the sides too.

Bake uncovered at 400 for 35-40 minutes or until golden. Cool pie plate on wire rack. Reduce oven temp to 350.

In a large skillet cook zucchini and garlic in hot butter until crip tender. Cool slightly. Arrange the zucchini mixture atop the crust.

In a small bowl combine the remaining 3 eggs, the cheddar or swiss, milk, salt, pepper & oregano. Pour over the zucchini.

Bake in 350 oven for 25-30 minutes or until filling appears set when shaken gently. Let stand for a few minutes before serving. If you like oregano, sprinle a littel extra on top before serving.

Make ahead tip: Cool unfilled crust after baking and cover with freezer wrap or foil and freeze for up to 2 weeks. Thaw overnight in the fridge before preparing and adding the filling.

A big hit at ever party. We even like the pie cold!