Shelly's Recipe

CAULIFLOWER CHEESE PIE WITH POTATO CRUST

Category: Cauliflower

Potato Crust:
2 cups grated raw potatoes
1/2 tsp salt
1 large egg
1/4 cup grated onion
Olive oil

Filling:
4 large eggs
1/2 cup milk
3 tbsp grated Parmesan
3/4 to 1 tsp salt
1/4 tsp freshly milled black pepper
3 tbsp butter
1 cup chopped onions
1 garlic clove, finely chopped
1 medium cauliflower, broken into small florets
2 tbsp chopped fresh parsley
1 1/2 tsp chopped fresh basil, or 1/2 tsp dried
3/4 tsp chopped fresh thyme, or 1/4 tsp dried
1 3/4 cups grated Gruyere
Paprika

Preheat the oven to 40. Generously oil a 9-inch pie pan.

Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 tsp salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it. Remove crust from the oven and reduce the temperature to 350.

Meanwhile, beat together the eggs, milk, 1/2 tsp of the salt, and the pepper in a small bowl; set aside.

Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 tsp of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.

Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve. Serves 8