This is a fairly labor-intensive dish, but well worth the work. Still, it does help to have another set of hands to cut down on prep time. My brother helped me make this vegetarian pie, which was adapted from the Moosewood Cookbook.
- 2 cups grated raw potato, packed
- ¼ cup grated onion
- ½ teaspoon sale
- 1 egg white, lightly beaten
- flour for your fingers
- a little oil
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 2 medium cloves garlic, minced
- ½ teaspoon salt
- black pepper, to taste
- ½ teaspoon basil
- ¼ teaspoon thyme
- 1 medium cauliflower, broken or chopped into small pieces
- 2 eggs
- ¼ cup low fat milk
- 1 cup grated cheddar, packed
- paprika, to taste
- Preheat oven to 400 degrees F.
- Oil and flour a 9-inch pie pan or other oven-safe dish.
- Combine salt, egg white, grated potato and onion in a small bowl and mix well.
- Transfer to the pie pan and pat into place with lightly floured fingers, building the sides into a nice edge.
- Bake for 30 minutes, then briefly remove from oven and brush the crust with a little oil.
- Return crust to oven and bake it 10 more minutes.
- Remove from oven, and turn the temperature down to 375 degrees F.
- Heat the olive oil for the filling in a large skillet.
- Add onion, garlic, salt, pepper, and herbs, and sauté over medium heat for about 5 minutes.
- Add cauliflower, stir, and cover. Cook until slightly tender, stirring occasionally. (About 10 more minutes.)
- Spread half the cheese onto the baked crust.
- Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese.
- Beat the eggs and milk together, and pour over the top.
- Dust lightly with paprika.
- Bake about 40 minutes.
- Serve hot or warm.
This may not be as beautiful as a dessert pie, but it is still delicious.
- Laura ‘16