Cauliflower Cheese Pie in hash brown crust Recipe
Potato Pie Crust:
2 cups grated raw potato (with skin)
1/2 cup grated onion
1/2 tsp. salt
1 egg white, lightly beaten
teff flour to dust
olive oil
Your favorite seasoning blend (i like pasta seasonings by trader joes)

1 tbsp. olive oil
1 cup chopped onion
2 medium minced garlic cloves
1/2 tsp salt
black pepper to taste
fresh thyme to taste
fresh basil, julienned, to taste
1 medium Broccoflower or other pretty cauliflower, cut into small florets
2 eggs (or combo of egg whites + yolk)
1/4 cup lowfat milk
1 cup grated cheddar
smoked paprika

Grease your pie pan with oil or whatever you like. Heat oven to 400 degrees F.

Grate your potatoes and rinse briefly and drain water. Shake dry or spin in salad spinner briefly. Mix up your grated potato, onion, salt and egg white in a bowl. Then put it into your pie pan, sprinkle it with teff flour, and press it into a pie crust shape up the sides of the pan. Bake it for 30 minutes and then take it out of the oven.

Sprinkle some of your favorite seasoning blend in a small bowl, pour a little olive oil on it, mix and use to baste the potato crust. Bake for 10 more minutes at 375 degrees F.

While crust is baking, you can heat your oil in a cast iron pan and sautee your onion, garlic, seasonings and herbs. Add your small brocoflorets (haha) and let them get a little brown, then covering and letting cook for ten minutes or so.

Sprinkle your prepared potato crust with half of the cheese and then layer the vegetable sautee on top. Add your remaining cheese. Whisk the two eggs and milk together in a small bowl until completely combined and then pour over the cheesy pie. Season with your smoked paprika and pepper to taste.

Put back in oven and bake for another 25 minutes or so, or until eggs are set. (Thanks Gina!!!)

DH enjoyed this and stole the piece I was saving to photograph tomorrow. Bad DH!