CRUST:

2 c. packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400 degrees. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water (which can be used for soup stock) and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40-45 minutes - until browned. After the first 30 minutes, brush the crust with a little oil to crispen it. Turn oven down to 375 degrees.

FILLING:

1 heaping packed c. grated Cheddar cheese
1 med. cauliflower, broken into sm. flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs
1/4 c. milk
Black pepper
Paprika

(Beaten together). Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over and dust with paprika. Bake 35- 40 minutes - until set. Very good.