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Cauliflower Cheese Pie
Cauliflower Cheese Pie
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Potato crust pie loaded with Cheddar, cauliflower, onions, garlic, thyme, and paprika. Baked to crispy perfection.
Ingredients:
  • 2 cups shredded potatoes
  • 0.25 cup grated onion
  • 1 egg, beaten
  • 1 tablespoon all-purpose flour
  • 1.5 tablespoons olive oil
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 0.5 teaspoon dried basil
  • 1 head cauliflower, coarsely chopped
  • 1.5 cups shredded Cheddar cheese
  • 2 eggs, beaten
  • 0.25 cup milk
  • 0.25 teaspoon paprika
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a 9-inch baking dish or pie pan.
  • Prepare crust: Squeeze excess liquid from grated potatoes using a cheesecloth. In a medium mixing bowl, mix potatoes, onion, egg, salt, and flour. Press mixture into pie pan, using a rubber spatula or fingertips. Bake for 30 minutes. Brush crust with oil and bake for an additional 10 minutes. Lower oven temperature to 350°F (175°C) after removing crust.
  • Prepare the filling: Heat oil in a large frying pan over high heat until hot. Lower the heat to medium and sauté onion, garlic, basil, thyme, salt, pepper, and paprika in the hot oil for 8 to 10 minutes. Add cauliflower to the pan and cook for an additional 15 minutes.
  • Start by generously layering half of the cheese onto the savory potato crust. Next, spoon the delectable vegetable mixture on top of the cheese. Then, sprinkle the rest of the cheese over the sautéed vegetables. In a small bowl, beat together the milk and eggs until smooth, then pour this velvety mixture over the veggies and cheese. Finally, top it off by sprinkling paprika over the dish for a burst of flavor.
  • Bake until the custard sets and the pie top turns golden brown, about 35 to 40 minutes.

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