Parsnip Pie

• 5 C parsnips, peeled & thinly sliced
• 1 C leeks, sliced
• 1/2 C minced onion
• 3 T olive oil
• 3 - 4 cloves garlic, minced
• 1 1/2 C extra good parmesan cheese, grated
• 1 tomato sliced thin
• 1 prepared vegetable shortening piecrust
• 2 eggs / 1 C heavy cream optional

Sauté parsnips, onions, leeks, & garlic in olive oil over medium heat. Do not allow this mixture to brown. You can mix a little butter with your olive oil if you like. Layer mixture alternately with parmesan cheese into crust. Sometimes we mix in some sautéed spinach as well. Season to taste. At this point you can place into the piecrust & bake OR you can add 2 beaten eggs along with 1 cup of cream to the mixture for a more custard type filling. Top with thinly sliced tomatoes & bake.