Latest revision as of 12:42, 3 December 2017

Serves: about 6-8

Active Time: 2 hours

Total Time: 2 hours

From: Moosewood CookBook

Ingredients

Crust

2 cups packed grated raw potato

1/2 tsp. salt

1 egg, beaten

1/4 cup grated onion

For Filling

1 heaping, packed cup grated cheddar cheese

1 medium cauliflower, broken into small flowerets

1 medium clove crushed garlic

1 cup chopped onion

3 Tbs. butter

dash of thyme

1/2 tsp. basil

1/2 tsp. salt

2 eggs

1/4 cup milk - beaten with eggs

black pepper

paprika

Directions

Crust

Heat Oven to 400 degrees.

Set the freshly-grated potato in a colander over a bowl. Salt is and leave it for 10 minutes. Then squeeze out the excess water 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-flowered fingers. Bake for 30 minutes, bush the crust with a little olive oil to crispen it, then bake for 10-15 minutes more.

Filling

Turn oven down to 375. Saute the onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half of he cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over and dust with paprika. Bake 35-40 minutes - until set.