Crust 2 cups potatoes — shredded
1/2 teaspoon salt
1 egg — beaten
1/4 cup onion — grated
Filling 1 cup cheddar cheese, shredded
1 medium cauliflower — in small florets
1 clove garlic — crushed
1 cup onion — chopped
1 tablespoon butter
dash thyme 1/2 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup skim milk
1/2 teaspoon paprika
Place potato in colander. Sprinkle with salt and let sit 10 min. Squeeze out excess water. Combine wiht egg and onion. Pat into w ell-greased 9″ pie pan, building up sides with floured fingers. Bake 40-45 min. at 400F, till browned. Spray with cooking oil spray after 1/2 hour.
Saute onions and garlic in butter 5 min. Add herbs and cauliflower and cook 10 min., stirring occasionally. Spread half of cheese i nto crust, then veggies, then remaining cheese. Combine eggs and milk and pour over. Sprinkle with paprika. Bake 35-40 min. at 400 F till set.