Ingredients

Instructions

  1. Preheat the oven to 400°F.
  2. Generously grease a 9-inch pie pan.
  3. 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.
  4. Squeeze out the excess water.
  5. Combine the drained potatoes, beaten egg, and grated onion in a medium bowl.
  6. Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
  7. Bake for 35-40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to help crisp it.
  8. Remove crust from the oven, and reduce the temperature to 350°F.
  9. 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.
  10. Blanch cauliflower.
  11. Melt the butter in a large skillet over medium heat.
  12. 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.
  13. Add the parsley, basil, and thyme, and cook, covered, for 10 minutes, stirring occasionally.
  14. Remove from the heat.
  15. Layer the baked potato crust with half of the cheese, then the cauliflower mixture, then the remaining cheese.
  16. Pour the milk-egg mixture over the top and lightly dust with paprika.
  17. Bake for 35-40 minutes or until set.
  18. Remove from the oven and serve.