Cauliflower Cheese Pie Recipe
Servings: 6 servings
Ingredients
For the crust
- About 2 cups peeled shredded potatoes (I had 9 loose red potatoes in my drawer so I used those)
- ¼ onion peeled and grated
- 1 egg
- salt and pepper to taste
For the Filling
- 1 head cauliflower or could substitute broccoli or other veg, blanched and chopped into small florets
- 1 onion
- spices
- 4 ounces cheddar cheese about 1 cup shredded or other mild cheese
- 2 eggs
- splash milk maybe ¼ cup or so
Instructions
For the Crust
- I put the shredded potatoes in a colander, salted them, and let them sit for about 15 minutes.
- Then I squeezed as much water out of them as possible before mixing them with the onion, egg, and salt and pepper.
- I pressed the mixture into a greased pie plate so it resembled crust.
- I baked this in a 400° F oven for about 40 minutes; halfway through I sprayed cooking oil on the crust to help it brown.
For the Filling
- While the crust cooked, I took the leftover cauliflower, chopped it into smaller pieces, and sautéed it with a chopped onion.
- I added some herbs de Provence that I had on hand but you could add anything you like – basil, thyme, parsley for example. Once this was soft, I set it aside.
- I grated the block of cheese.
- When the crust was done, I sprinkled half the cheese on the bottom of the crust, added the cauliflower mixture, and topped with the rest of the cheese.
- Then I whisked the 2 eggs and milk together and poured over the filling.
- The pie went back into the oven at a lower temperature of 375 for about 30 minutes, until the center was set.
- I let the pie cool for about ten minutes before slicing and serving for a midday snack.