CAULIFLOWER CHEESE PIE
Source of Recipe
Aunt Saunny
POTATO CRUST:
2 Cups grated raw potatoes
1/2 tsp. salt
1 large egg
1/4 Cup grated onion
1/4 Cup chopped fresh parsley
Olive oil
FILLING:
4 large eggs
1/2 Cup milk
3 tbsp. grated Parmesan
3/4 to 1 tsp. salt
1/4 tsp. freshly milled black pepper
3 tbsp. butter
1 Cup chopped onions
1 garlic clove, finely chopped
1 med. cauliflower, broken into small florets
2 tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh basil, or 1/2 tsp. dried
3/4 tsp. chopped fresh thyme, or 1/4 tsp. dried
1 3/4 Cups grated Gruyere
Paprika
Preheat the oven to 400 F. Generously oil a 9-inch pie pan.
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, 1 large egg, beaten, and 1/4 Cup grated onion and 1/4 Cup chopped parsley in a med. bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers.
Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it. Remove the crust from the oven and reduce the temperature to 350 F. Meanwhile, beat together the eggs, milk, 1/2 tsp. of the salt, and the pepper in a small bowl; set aside.
Blanch cauliflower. Melt the butter in a lg. skillet over med. heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 tsp. of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring
occasionally. Remove from the heat. Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve. Sprinkle top with paprika.
8 servings Prep time: 30 Cook time: 1 hr 40 min.
|
|
member logon
