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Cauliflower Cheese Pie Recipe

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Lunch
Cuisine: American
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.