Potato-Crust Pie with Cauliflower and Cheese
Description
In making the potato crust for the pie, no butter is used; the grated potato holds the beaten egg together. We recommend using a food processor to shred the potatoes, grate the onion, and mince the cheese. If you don’t like cauliflower, you can substitute it with broccoli. The pie serves 8 portions as a side dish and 4 portions as a main course.
Instructions
- 1
Step 1
1. Place the rack in the middle position and preheat the oven to 200 °C. Spray the 22 cm pie pan with cooking spray. Mix the julienned potatoes, grated onion, salt, and beaten egg. Spread the potato mixture in an even layer on the bottom and sides of the pan.
- 2
Step 2
2. Bake for 30 minutes, then spray the crust with cooking spray. Continue baking for another 10-15 minutes, until brown. Reduce the oven temperature to 190 degrees.
- 3
Step 3
3. Meanwhile, separate the cauliflower into small florets. Melt butter in a medium saucepan over medium heat. Add the onion diced into small cubes and sauté until it begins to turn brown around the edges, about 5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add thyme, cauliflower, and salt. Cover the pot with a lid and cook, stirring, until the cauliflower is tender, about 8 minutes.
- 4
Step 4
4. In a small bowl whisk the eggs, a pinch of salt, a pinch of black pepper, and the milk. Sprinkle the baked crust with half of the grated cheese. Place the cauliflower with onion and garlic, and the remaining cheese. Pour the egg mixture over the pie. Sprinkle with paprika.
- 5
Step 5
5. Bake the pie until lightly brown, for 35‑40 minutes. Let it cool for about 5 minutes before serving.