Rustic Potato & Vegetable Egg Bake (Savory Potato Pie)

Name: Rustic Potato & Vegetable Egg Bake (Savory Potato Pie)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 800 grams Potato; 30 grams Butter; 10 grams Salt; 1 Black Pepper; 1 Broccoli; 150 grams Mushrooms; 1 Leek; 1 Beetroot; 8 Eggs; ½ teaspoon Garlic Powder; 100 grams Yellow cheese

10.0/102 ratings·55 min·58 Views

Flora Petrova

352 Recipes

Imagine a cozy evening, a warm kitchen, and the inviting aroma of a hearty, homemade pie. This dish bakes into a delightful, sliceable pie-like casserole, perfect for sharing with loved ones.

Allergens

Gluten-Free

1,833kcal

10 Portions · 1,576 g

Protein

110 g

Carbohydrates

125 g

Fat

94 g

Fiber

26 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

10

g

Potato800 grams
Butter30 grams
Salt10 grams
Black Pepper1
Broccoli1
Mushrooms150 grams
Leek1
Beetroot1
Eggs8
Garlic Powder½ teaspoon
Yellow cheese100 grams

Prepare the Vegetables and Potatoes

1
Peel and cut the potatoes into large cubes. Place them in a pot, cover with water, and add a small pinch of salt. Bring to a boil and cook for about 20 minutes until the potatoes are soft.
20 min
2
While the potatoes are cooking, cut the broccoli into florets and wash them. Cook the broccoli in boiling water until tender, then drain and set aside.
3
Slice the mushrooms and place them in a pan over medium heat. Cook for a few minutes until they release their moisture and soften.
4
Wash the green part of the leek and chop it finely. Peel the beetroot and cut it into small cubes.

Create the Potato Base

5
Drain the cooked potatoes thoroughly. Mash them with 30 g butter, 10 g salt, and black pepper to taste until smooth.
6
Evenly spread the mashed potatoes in the bottom of a baking tray to form a thick, sturdy base layer.

Assemble the Egg Bake

7
Evenly distribute the cubed beetroot, cooked broccoli, sautéed mushrooms, and chopped leek over the mashed potato base.
8
In a separate bowl, beat the 8 eggs. Season them with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder.
9
Pour the seasoned beaten eggs evenly over the layer of vegetables.
10
Finally, sprinkle the 150 g shredded yellow cheese generously over the top of the dish.

Bake and Serve

11
Bake the dish in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the eggs are set and the cheese is melted and lightly golden.
30 min
12
Allow the bake to cool slightly after removing it from the oven. This helps it set for easier slicing.
13
Cut the bake into slices, just like a pie, and serve warm. Enjoy your rustic creation!