From Moosewood cookbook
For the crust 2 cups grated raw potato half a teaspoon of salt one egg white quarter cup grated onion
For filling 1 tbsp olive oil 1 cup diced onion 2 cloves garlic minced 1/2 teaspoon salt fresh ground pepper quarter teaspoon time half teaspoon basil tried or more if it's fresh one head cauliflower broken into florets 1 cup grated cheddar cheese 2 eggs and quarter cup milk
Preheat oven to 400 degrees and very generously oil 9-inch pie dish to them to make the crust place than grated potato in a colander and toss them with salt wait 10 minutes and then squeeze out extra water a salad spinner works well for this or you can ring the potatoes in a dish towel stir together the potatoes the egg white whipped and the onion in a large bowl and then Pat the mixture into the pie dish building a crust and then bake for 30 minutes and then brush lightly with olive oil and bake 10 minutes more remove from oven and lower to 375
While the crust bakes heat T tablespoon of olive oil in a large saute pan add onions garlic salt pepper to taste and herbs and sautee for 5 minutes until onions are translucent add the cauliflower and stir well to coat cover and continue cooking stirring occasionally until the cauliflower is tender 8 to 10 minutes. Add a tablespoon of water if the cauliflower begins to stick to the pan
Spread half the cheese over the crust and Spoon the call flour mixture over then sprinkle the rest of the cheese whisk together the egg and the milk then pour this mixture over the cauliflower cheese mixture bake 35 to 40 minutes until set
The potato crust in this recipe could also be used for other configurations of quiche additionally it may be useful 2 / salt the potatoes and then rinse them before draining and squeezing out the water as this may remove additional water from the potato before making crust however this idea simply needs to be tested
