Cauliflower Cheese Pie

This cauliflower cheese pie is made with a delicious potato crust. Makes 4 servings.

Ingredients

• 2 cups (480 ml) shredded potatoes
• 1/4 cup (60 ml) grated onion
• 1 egg, beaten
• 1 teaspoon (5 ml) salt
• 1 tablespoon (15 ml) all-purpose flour
• 1 1/2 tablespoons (20 ml) olive oil
• 1 tablespoon (15 ml) vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 teaspoon (2.5 ml) dried basil
• 1/2 teaspoon (2.5 ml) dried thyme
• 1 head cauliflower, coarsely chopped
• 1 1/2 cups (360 ml) shredded Cheddar cheese
• 2 eggs, beaten
• 1/4 cup (60 ml) milk
• 1/4 teaspoon (1 ml) paprika

Method

1. Preheat the oven to 400 degrees F (205°C) (200 degrees (95°C) C). Grease a shallow 9 inch (23 cm) baking dish or pie pan.
2. To make the crust, use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine the potato, onion, egg, salt, and flour.
3. Transfer the mixture to the prepared pie pan and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes.
4. Brush the crust with oil and bake for another 10 minutes. Remove the crust from the oven, and reduce the oven's temperature to 350 degrees F (175°C) (175 degrees (80°C) C).
5. To make the filling, in a large frying pan over high heat, heat the oil until hot. Reduce the temperature to medium and sauté the onion, garlic, thyme, salt, pepper, and paprika in the hot oil; cook for 8 to 10 minutes.
6. Stir the cauliflower into the pan and cook for 15 minutes.
7. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese, then sprinkle the remaining cheese over the sautéed vegetables.
8. Beat the milk and eggs together in a small bowl, then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
9. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.