Jason and I went on a little pie loving streak as we were watching Twin Peaks, and this Cauliflower-Cheese Pie was one of the many I made. This yummy pie isn’t the most healthy vegetable pie, but it is delicious and not too hard to make. Recipe is originally from the Moosewood Cookbook and calls for a grated potato crust, but I rebelled and just used my grandma’s flour pie crust.
Makes one 9″ pie that serves 4 to 5 servings
1 tbsp olive oil or butter
1 cup chopped onion
1/2 tsp salt
black pepper, to taste
1/2 tsp basil
1/4 tsp thyme
1 medium cauliflower chopped in small pieces
1/4 cup milk (I used whole)
1 packed cup grated cheese (I used mozzarella and sharp cheddar)
Create crust and pre-bake a little if frozen. Preheat oven to 400°F.
Heat oil or butter in a large skillet. Add onion, salt, pepper, and herbs and saute over medium heat for about 5 minutes.
Add cauliflower, stir, and cover. Cooke until tender, stirring occasionally (about 8 to 10 minutes).
Spread half the cheese onto the crust.
Spoon the sauted vegetables on top.
Beat eggs and milk together.
Pour egg mixture on top.
Cover pie with remaining cheese. (Or alternatively, you can put the cheese on top before adding the egg mixture.)
Dust lightly with paprika.
Bake 35 to 40 minutes, or until set. Serve hot or warm.