Cauliflower Pie

By Sheri Caldwell

Published 02/27 2014 08:25AM

Updated 02/27 2014 08:35AM


Nonstick cooking oil

Olive oil

2 cups (packed) grated raw potato (can use thawed frozen hash browns)

½ tsp salt

1 egg white, lightly beaten


1 cup chopped onion*

2 cloves garlic, minced

½ tsp salt

Black pepper, to taste

½ tsp dried basil  leaves

¼ tsp dried thyme leaves

1 medium cauliflower, cut into small pieces, to equal 2 cups*

1 cup packed grated cheddar cheese, divided

2 eggs

¼ cup milk

All you do:

1.       Preheat oven to 375º F.  Spray 9-inch pie plate with nonstick cooking spray and coat with oil.  Combine raw potato, salt and egg white for crust.  Pat into pie plate bottom and up sides.  Bake 25 minutes.  Reduce oven temperature to 350º F.  Remove crust from oven.

2.       While crust is baking, heat pan (sprayed with nonstick cooking spray) over medium heat. Add onion,* garlic, salt, pepper, basil and thyme to pan and sauté for 7-10 minutes.  Add cauliflower*; stir and cover.  Cook until tender, about 10-12 minutes.

3.       Spread 1/2 cup cheese onto baked crust; it is OK if the crust is still hot.  Spoon vegetables* on top of cheese layer and top with remaining ½ cup cheese. 

4.       Mix eggs and milk.  Pour over vegetables and cheese.  Bake 35-40 minutes at 350º F or until set.

*Note:  Use any combination of chopped vegetables to equal 3 cups.  This can include onions, cauliflower as originally called for, and/or mushrooms, zucchini, red bell peppers, asparagus, etc.  They are all good. 

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