Crustless Carrot Pie

I made this for a church potluck, so that I'd be sure to have at least one dish to eat. It vanished quickly. Gavin tried a taste, and said he didn't expect to like it, but now he wants me to make it again.

The carrots can be cooked a day in advance and refrigerated until you're ready to assemble the pie, though that will add a few minutes to the baking time at 350°.

In a ten inch cast iron skillet, sauté in 2-3 Tablespoons extra virgin olive oil

• 2 medium chopped onions
• about a pound of sliced carrots (in pieces about 1/8 inch think). You want the carrots to fill the skillet with enough room to comfortably stir the contents as they cook.
• 2-3 Tablespoons dried dill weed

When the onions are soft and the carrots are cooking, sprinkle in a Tablespoon of flour. Stir to coat the carrots. Cook until the carrots yield easily to an inserted fork. (If you are not using a cast iron skillet, you may add a teaspoon or so of water to prevent the carrots from sticking.)

In a separate bowl, mix

• 2 beaten eggs
• 16 oz. cottage cheese
• 8 oz. sour cream

Add the carrots to the mixture, and season with salt and pepper.

Pour into a pie pan, and put in a 375° F. oven for 15 minutes. Turn the temperature down to 350° F., and briefly remove the pan. Sprinkle on 3 tablespoons of bread crumbs, lightly dust with Pimentón de la Vera (Spanish smoked paprika), and return to the oven for 20 minutes, or until a knife comes out clean from the custard.

It's worth the trouble to find Pimentón de la Vera. I get it from Penzey's Spices (we're lucky enough to have a local store, but they are also a great mail order source).