YIELD: 4 SERVINGS
CRUST 1/2 t Basil
2 c Packed grated raw potato 1/4 t Thyme
1/4 c Grated onion 1 md Cauliflower in sm pieces
1/2 t Salt 2 ea Eggs or 1 whole + 1 white
1 ea Egg white, lightly beaten 1/4 c Milk-lowfat ok
Flour for your fingers 1 c Packed grated cheddar
A little oil Paprika
FILLING 1 ea Preheat oven to 400. Oil 9
1 ea Tb Olive oil or butter -inch pie pan.
1 c Chopped onion 2 ea Combine grated pie potato
2 md Cloves garlic, minced -and onion, salt, and egg
1/2 t Salt -white in a
Black pepper to taste
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. 3. Bake for 30 mins, then brush the crust with a little oil and
bake it 10 more minutes. Remove from oven, and turn the temp down to
375. 4. Heat the olive oil or butter in a large skillet. Add onion,
garlic, salt, pepper and herbs, and saute over medium heat for about
5 mins. Add cauliflower, stir and cover. Cook until tender, stirring
occasionally, about 8-10 minutes. 5. Spread half the cheese onto the
baked crust ok if it’s still hot. Spoon the sauteed veggies on top,
then sprinkle on the remaining cheese. Beat the eggs and milk
together, and pour this over the top. Dust lightly with paprika. 6.
Bake 35-40 mins, or until set. Serve hot or warm. From the New
Moosewood Cookbook Shared by Lisa Greenwood
Yields
1 servings