Vegetable Pie with Potato Crust Courtesy Of: National Onion Association Vegetable Pie with Potato Crust Serves 24 2 kg or 4 lbs Fresh new red potatoes, thin, lightly blanched Unsalted butter, as needed 1.75 kg or 2 1/2 lbs Yellow onion slices 1.75 kg or 2 1/2 lbs Mushroom slices 1 kg or 2 lbs Fresh carrots, julienne 750 g or 1 1/2 cups Parsnips, peeled, sliced 1/4 145 mL or 1/2 cup + 4 tsp Olive oil, divided 10 mL or 2 tsp Salt 5 mL or 1 tsp Ground black pepper 500 g or 1 lb Swiss chard, clean, chopped 1/2 500 g or 1 lb Goat cheese, soft Custard 12 Whole large eggs 1.5 L or 6 cups Heavy cream 10 mL or 2 tsp Ground nutmeg 5 mL or 1 tsp Salt 2.5 mL or 1/2 tsp Ground black pepper Lay 1 lb (500 g) potato slices into each of four buttered, deep 10 inch (25 cm) pie plates, slightly overlapping across bottom and up sides to form a crust, layering a few extra slices where bottoms meet sides. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, until pale golden brown. If crusts puff, poke with a sharp skewer to defalte. Cool.

Separately toss onions, mushrooms, carrots and parsnips with 1/2 cup (125 mL) olive oil, 2 tsp (10 mL) salt and 1 tsp (5mL) pepper. Place 1/4 of each vegetable in single layer on sheetpans. Roast at 400 degrees F (200 degrees C) for 12 to 15 minutes, stirring occasionally until al dente; cool.

Saute Swiss chard with remaining olive oil until wilted and just cooked. Set 1/4 in bottoms of each crust. Turn oven down to 325 degrees F (160 degrees C).

Mix custard ingredients together with a wire whisk.

Layer prepared vegetables into potato crust. Pour a small amount of custard over each layer of vegetables. Pour any additional custard over top layer; jiggle pans to be sure custard is evenly dispersed. Crumble cheese over top of pie. Bake in 325 degree F (170 degree C) oven for 45-55 minutes, until custard is set. Let sit 5-10 minutes before cutting and serving.