Passover Country Potato Pie

On one of the Facebook groups I belong to, someone asked about “go-to” Passover meals. Immediately, I thought of two: leftover soup noodles with  tomato or pasta sauce, which requires no work, and country potato pie (a quiche with a shredded potato crust), which is a great make-ahead meal.

I used to send a couple of them, baked in foil pie plates, back to school with my daughter when she was away at university. They taste good, freeze well, double easily, and cover more than one food group. cooking what comes naturally cropped

The recipe is from Cooking What Comes Naturally, by Nikki Goldbeck, probably one of the first cookbooks I bought after I got married, and definitely the first vegetarian one.

I’ve adapted the recipe by adding mushrooms, replacing part of the butter with oil, and eliminating dry mustard for Passover. It appeared in The Canadian Jewish News  in 2007 as part of a roundup of Passover food ideas.


Country Potato Pie (adapted from Cooking What Comes Naturally, by Nikki Goldbeck)

serves 4

1 tbsp. butter

1 tbsp. oil

3 medium potatoes, peeled

1  1/2 tsp. salt

1 c. shredded Swiss or Cheddar cheese

1/4 c. chopped onion

1/4 c. sliced mushrooms

2 eggs

1 cup milk

1/2 tsp pepper, or to taste

2 tbsp. chopped parsley

1/2 tsp. paprika

1. Spread 1 tbsp. butter over bottom and side of 9-inch pie plate.

2. Shred potatoes and drain well. Sprinkle with 1 tsp. salt, and press over bottom and side of pie plate to form crust.

3. Sprinkle cheese over potato crust.

4. Heat oil in skillet. Add onion and mushrooms, and cook until tender and transparent. Spread over cheese.

5. Beat eggs with remaining 1/2 tsp. salt, milk, pepper, parsley and paprika. Pour over onions and cheese in pie plate.

6. Bake at 375 for 40 to 45 minutes until edge of pie is golden, and knife inserted in centre comes out clean. Let stand 10 minutes before serving.