From The Moosewood Cookbook
2 cups (packed) grated raw potato
1 egg white, lightly beaten
¼ cup grated onion
flour for your fingers
½ tsp salt
a little oil
FILLING: prepare the filling while the crust bakes
1 TBSP olive oil or butter
1 cup chopped onion
2 medium cloves garlic, minced
½ tsp basil
¼ tsp thyme
1 medium cauliflower, in small pieces
2 eggs (or 1 whole egg plus 1 egg white)
½ tsp salt
¼ cup milk (low fat ok)
black pepper, to taste
1 cup (packed) grated cheddar cheese
Preheat oven to 400.
Oil a 9- inch pie pan. Combine grated potato and onion, salt, and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge. Bake for 30 minutes, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven and turn the temperature down to 375.
Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper, and herbs, and sauté over medium heat for about 5 minutes. Add cauliflower, stir, and cover. Cook until tender, stirring occasionally (about 8 to 10 minutes). Spread half the cheese onto the baked crust (ok if it’s still hot). Spoon the sautéed vegetables on top, and then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika. Bake 35 to 40 minutes, or until set.
*Sweet Red Pepper makes a nice addition to the filling; add it before the cauliflower is finished cooking.