Ingredients
Crust:
2 cups, packed, grated raw potato
1/2 tsp salt
1 egg, beaten
1/4 cup grated onion.
Filling:
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 tbsp butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs and 1/4 cup milk beaten together
black pepper
paprika
Directions
Heat oven to 400. Set the freshly-grated potato in a colander over a bowl. Salt it 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 the lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.
Sauté onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust then the sauté, then the rest of the cheese. Pour the milk/egg mixture over and dust with paprika. Bake 35-40 minutes.