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Scrub, but do not peel, potatoes. Shred potatoes and onion coarsely; lightly press and drain off liquid. Add the beaten egg, the onion soup mix and black pepper to taste. Toss. Grease bottom and sides of a 10-inch pie plate with nonstick cooking spray. Press potato mixture over bottom and sides of pan to form crust. Cover crust with drained, cooked vegetables, if desired. Sprinkle cheese over vegetables or crust. Beat eggs with milk, parsley, paprika, dry mustard, onion soup mix, black pepper and cayenne. Gently pour over cheese. Bake at 375° for 1 hour or until knife inserted in center comes out clean (and crust is golden). Serves 8.
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Science-driven American baking — cookies, pies, cakes with precision
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Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar