Delicious! I made this recipe lighter by making a potato crust (half cup of shredded onion, strained of liquid, plus quarter cup of flour, mixed with one & a half pounds shredded potato also drained of liquid and pressed into the pie plate - cook for 20 min @450, brush with olive oil and cook for another 15 until it turns a nice golden brown. Then lower temp to 350 and add filling as per recipe except my was done in 25 minutes) I omitted the green pepper and sauteed my vegetables in batches to allow them to cook properly. I used one seeded Italian tomato and and added it as is without frying. I also removed the yolks from two of the eggs and didn't add the curry or cinnamon to accommodate my finicky family. Fantabulous!
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Delicious! I made this recipe lighter by making a potato crust (half cup of shredded onion,...