Cauliflower Cheese Pie

2 hrs. prep., including baking                                                                                          1 9-inch pie

Crust: 2 c., packed, grated raw potato                                                            ½ tsp. salt

1 egg, beaten                                                                                        ¼ c. grated onion

Heat oven to 400 degrees. Set the freshly-grated potato in a colander over a bowl.  Salt it and leave it for 10 min.  Then squeeze out the excess water (which can be used for soup stock) and add it to the remaining ingredients.  Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly-floured fingers.  Bake for 40-45 min. – until browned.  After the first 30 min. brush the crust with a little oil to crispen it.  Turn oven down to 375 degrees.

Filling: 1 heaping, packed cup grated cheddar cheese                 1 med. cauliflower, broken into small flowerets

1 med. clove crushed garlic                                               1 c. chopped onion

3 Tbsps. Butter                                                                     dash of thyme

½ tsp. basil                                                                            ½ tsp. salt

2 eggs                                                                                     ¼ c. milk (mix with eggs)

black pepper                                                                         paprika

Saute onions and garlic, lightly salted in butter for 5 min.  Add herbs and cauliflower and cook, covered, 10 min., stirring occasionally.  Spread half the cheese into the baked crust, then the sauté, then the rest of the cheese.  Pour the custard over and dust with paprika.  Bake 35-40 min. – until set


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