Yield: one 9-inch pie
Servings: 4 to 5
INGREDIENTS
Crust
- Nonstick spray
- 2 cups (packed) grated raw potato (peeling is optional)
- 1/4 cup grated raw onion
- 1/2 teaspoon salt
- 1 egg whiite, lightly beaten
- Flour for your fingers
Filling
- 1 tablespoon olive oil or butter
- 1 cup chopped onion
- 2 medium cloves garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 medium-sized cauliflower, in 1-inch florets
- 1 cup (packed) cheddar cheese
- 2 large eggs
- 1/4 cup milk
- Paprika for the top
DIRECTIONS Preheat the oven to 400F. Lightly spray a 9-inch pie pan with nonstick spray. For the crust, combine the grated potato, onion, salt and egg white in a medium-small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge.
Bake the crust for 30 minutes, then spray it with a little nonstick spray and bake for 10 more minutes. Remove the crust from the oven and turn the temperature down to 375F.
For the filling, heat the olive oil or melt the butter in a large skillet. Add the onion, garlic, salt, pepper and herbs, and sauté over medium heat for about 5 minutes. Add the cauliflower, stir, and cover. Cook until tender, stirring occasionally - about 8 to 10 minutes.
Spread half the cheese onto the baked crust (okay if it’s still hot). Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika.
Bake for 35 to 40 minutes or until set. Serve hot or warm.
TIPS
Preparation time: 1 hour, including baking
To save time, use a food processor with the grating attachment to separately grate the cheese, potato and onion in that order.
Prepare the filling while the crust bakes.
