CRUST:

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

FILLING:

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

For Crust: Set the freshly-grated potato in a colander over a bowl. Salt and leave it for 10 minutes. Squeeze out excess water, add to remaining ingredients. Pat into a well oiled 9 inch pie pan building the sides of the crust with a lightly floured finger.

Bake at 400 degrees for 40 to 45 minutes or until browned. After the first 30 minutes, brush the crust with a little oil to crisp it. Turn oven down to 375 degrees.

For filling: Saute onions and garlic in butter for 5 minutes. Add herbs and cauliflower. Cook covered 10 minutes, stirring often. Spread half the cheese into baked crust. Then add sauteed garlic and onion with cauliflower. Add remaining cheese. Pour the custard (eggs and milk) over and sprinkle with paprika. Bake at 375 degrees for 30 to 40 minutes or until set.