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, and add it to the remaining ingredients. Pat it into a well oiled 9" pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40 to 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

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 egg-milk mixture over and dust with paprika. Bake 35 to 40 minutes until set.