Vegetable Pie with Potato Crust Courtesy Of: The National Onion Association Vegetable Pie with Potato Crust 24 2Kg or 4 lbs Red potatoes, sliced paper thin, lightly blanched 1.25 Kg or 2 ½ lbs Yellow onion slices, 1/4 in. 1.25 Kg or 2 ½ lbs Mushroom slices, 1/8 in. 1 Kg or 2 lbs Carrots, cut in 1/8 in. julienne 750 g or 1 ½ lbs Parsnips, peeled, sliced 1/4in. thick 145 mL or ½ cup 4 tsp Olive oil, divided 30 mL or 2 Tbsp Salt, divided 12 mL or 2 ½ tsp Ground black pepper, divided 500 g or 1 lb Swiss chard, cleaned, chopped ½ in. 500 g or 1 lb Goat cheese, soft 12 Whole large eggs 1.5 L or 6 cups Heavy cream 10 mL or 2 tsp Ground nutmeg Wholesome Farms unsalted butter, as needed Lay 1 lb. potato slices into each of four buttered, deep 10-in. pie plates, slightly overlapping across bottom and up sides to form a crust, layering a few extra slices where bottoms meet sides. Bake at 400F for 20 to 25 minutes, until pale golden brown. If crusts puff, poke with a sharp skewer to deflate. Cool.

Separately toss onions, mushrooms, carrots and parsnips with 1/2 cup olive oil, 2 tsp. salt and ½ tsp. pepper. Place 1/4 of each vegetable in single layer on sheetpans. Roast at 400F for 12 to 15 minutes, stirring occasionally until al dente; cool. Sauté Swiss chard with remaining olive oil until wilted and just cooked. Set ½ in bottoms of each crust. Turn oven down to 325F.