Cauliflower Cheese Pie
photo by Jonathan Melendez
- Ready In:
- 2hrs
- Ingredients:
- 19
- Yields:
-
1 pie
- Serves:
- 6
ingredients
-
Potato Crust
- 2 cups grated raw potatoes
- 1⁄2 teaspoon salt
- 1 large egg
- 1⁄4 - 1⁄2 cup grated onion
- extra virgin olive oil
-
Filling
- 4 large eggs
- 1⁄2 cup milk
- 3 tablespoons freshly grated parmesan cheese
- 3⁄4 - 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 tablespoons butter
- 1 cup chopped onion
- 1 garlic clove, finely chopped
- 1 medium cauliflower, broken into small florets
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
- 3⁄4 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 2 cups grated gruyere cheese
- paprika, for sprinkling
directions
- Preheat the oven to 400°F.
- Generously grease a 9-inch pie pan.
- To make potato crust, place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl, toss the potatoes with 1/2 Tsp salt, and set aside for 10 minutes.
- Squeeze out the excess water.
- Combine the drained potatoes, beaten egg, and grated onion in a medium bowl.
- Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
- Bake for 35-40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to help crisp it.
- Remove crust from the oven, and reduce the temperature to 350°F.
- Meanwhile, to make filling, beat together the eggs, milk, 1/2 Tsp of the salt, and the pepper in a small bowl, and set aside.
- Blanch cauliflower.
- Melt the butter in a large skillet over medium heat.
- Add the cauliflower, onions, garlic, and 1/4-1/2 Tsp of the remaining salt, and cook, stirring frequently, until lightly browned, about 5 minutes.
- Add the parsley, basil, and thyme, and cook, covered, for 10 minutes, stirring occasionally.
- Remove from the heat.
- Layer the baked potato crust with half of the cheese, then the cauliflower mixture, then the remaining cheese.
- Pour the milk-egg mixture over the top and lightly dust with paprika.
- Bake for 35-40 minutes or until set.
- Remove from the oven and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 5 more reviews
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!