Christmas did its work on my butt. So we’re trying new, less fat-intense meals around here. I know, boring, right? (Actually, now that I think about it, it’s my fella that keeps doing this, and he’s really thin. Hint, perhaps?) Anyway, this delicious pie came from the Moosewood.
2 c (packed) grated raw potato
1/4 c grated onion
1/2 t salt
1 egg white, lightly beaten
flour for your fingers
small bit o’ oil
1 T olive oil
1 c chopped onion
2 garlic cloves, minced
1/2 t salt
black pepper to taste
1/2 t basil
1/4 t thyme
1 medium cauliflower, in small pieces 2 eggs
1/4 c milk (I used skim)
1 c (packed) grated cheddar
Preheat oven to 400°F. Spray a 9-inch pie pan.
Grate cheese, potato, onion, then chop remaining required amount of onion – setting each aside when complete. This just minimizes clean up, as you don’t really need to rinse between each of these. Combine and mix together grated potato and the 1/4 c onion you grated with salt and egg white in a small bowl. Transfer to pie pan and pat into place with lightly floured fingers, building up the sides into a handsome (yes, that’s how they put it in the Moosewood. Loves it!) edge.
Bake crust for 30 minutes, then brush it with a little oil and bake it 10 more minutes. Remove from oven and turn the temperature down to 375°F.
Meanwhile, heat the oil in a large skillet and add onion, garlic, salt, pepper, and herbs and sauté over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, about 10 minutes, stirring occasionally.
Spread 1/2 the cheese over the baked crust. Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together and pour this over the top. Dust lightly with paprika.
Bake 35 to 40 minutes, or until set. Serve hot or warm. I served mine with Pear Feta Arugula Salad.
For those of you who care, for 5 servings, it’s about $1.75 per serving (I used organic cauliflower), and 6 Weight Watchers points (add 2 more for the salad if you have that). Cheers! Ren