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

Set freshly grated potato in a colander over a bowl, salt it and leave for 10 minutes. Squeeze out excess water and add the remaining ingredients. Pat into a well oiled 9 inch glass pie pan, building up sides of the crust with lightly floured fingers.

Bake at 400 degrees for 40 to 45 minutes until brown. After first 30 minutes brush the crest with a little oil to crispen it. Turn oven down to 350 degrees.

FILLING:

1 heaping, packed cup grated Cheddar cheese
1 med. cauliflower, broken into small 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, beaten together with 1/4 c. milk
Black pepper
Paprika

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 to 40 minutes, until set.