This gluten-free savory "pie" is perfect for feeding a hungry bunch or creating leftover favorites.
Total Time
1hr 30min
4.0
2 Ratings
Author: Abundant Harvest Organics
Servings:
4
Ingredients
•
2
cups
Potatoes
, grated
•
4
Tbsp
Grated
Onions
•
1
Egg
, separated
•
1
tsp
Salt
•
1
Tbsp
Olive Oil
•
2
cloves
Garlic
, minced
•
1
cup
Chopped
Onions
•
to taste
Ground Black Pepper
•
as needed
Fresh Thyme
•
1
head
Cauliflower
•
2
Large Eggs
•
4
Tbsp
Milk
•
1
cup
Cheese
, grated
•
to taste
Paprika
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C). Oil a 9-inch pie pan.
2.
Combine grated raw Potatoes (2 cups), Onions (4 Tbsp), Salt (as needed) and Egg (1) in a small bowl and mix well. Transfer to the pie pan and pat into place with fingers with a little flour on them, building up the sides into a handsome edge. Bake for 30 minutes.
3.
Then brush the crust with a little oil and bake it for 10 more minutes.
4.
Remove from oven and turn the temperature down to 375 degrees F (190 degrees C). Heat the Olive Oil (1 Tbsp) in skillet, add Onions (1 cup), Garlic (2 cloves), Salt (as needed), Ground Black Pepper (to taste), Fresh Thyme (as needed) and saute for about 5 minutes.
5.
Break up Cauliflower (1 head) in small pieces. Add cauliflower, stir and cover. Cook until tender.
6.
Spread half of the Cheese (1 cup) onto baked crust. Spoon sautéed veggies on top. Sprinkle on remaining cheese.
7.
Beat the Large Eggs (2) and Milk (4 Tbsp) together and pour over the top. Dust with Paprika (to taste).
8.
Bake for 35-40 minutes until set.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
205
FAT
10.2 g
PROTEIN
7.9 g
CARBS
21.5 g
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