CRUST:

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

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 and 1/4 c. milk beaten together
Black pepper
Paprika

Heat oven to 400 degrees. Set freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then squeeze out the excess water (which can be used for soup stock) and add to the remaining ingredients. Pat into a well-oiled 9-inch pie pan, building up the sides of crust with lightly-floured fingers. Bake 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. 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 baked crust, then the saute, then the rest of the cheese. Pour custard over and dust with paprika. Bake 35 to 40 minutes until set.

Preparation time: about 2 hours, including baking. 1 9-inch pie.