This is dangerous in my house! It was so good you went back for thirds and fourths! We all absolutely loved it. Only thing different we did was add more eggs and milk, but my eggs this week seem very small, and I think in the end we had way more cauliflower than this recipe would typically do. I also increased the thyme because theres nothing better than thyme and used oregano instead of basil since basil is unavailable here. The potatoe crust was just the right amount of thickness and yummyness. This recipe combined all of our faves--quiche, hashbrowns and cauliflower! Enjoy this one fresh out of the oven, or reheated later in the day, it was just as good if not better as leftovers!

I love this! It's totally scrumptious. I grated some parmesan cheese in with the cheddar. Next time I might use some feta and mushrooms as well. I was impatient and didn't allow the potato crust to get crispy and brown, so the crust layer in tandem with the cheese tasted a lot like scalloped potatoes. If I ever serve this for breakfast, I'll double or triple the amount of egg and milk. Oh, and the basil and thyme are absolutely essential to the yumminess factor of this dish. I pulled it out of the oven and was so surprised at how amazing it smelled. The aroma was completely different from anything else I'd ever cooked, and I think a large part of it was due to the spices. I'm in love with this stuff, and I'll be making it again soon for sure.

So yummy! Absolutely comfort food. I have been eating this for two days now and it's better each time! My hubby didn't seem to care too much for it, and my 9yr old loved it at first bite but then sort of changed his mind into the dinner...that's perfectly normal for him though so he doesn't count! I used mine as a side dish and used double the potatoes for the bottom as my fav is potatoes and i used extra cheese too. I cooked the cauliflower longer in the sautee pan also so it wouldn't be crunchy and recommend this step! It took me a long time for some reason to make this but i'll make it again for sure no matter who likes it or not! Thanks for the post.

This was really pretty good. I added some chopped spinach to it because I had some that needed to be used up. Followed the directions exactly...tasted good. Even the kids liked it.

I think my cawliflower was not chopped enough (I left medium-sized flowerets); this tasted like undercooked dry veggies ... Couldn't find/taste the "custard". Hubby didn't like much either.

Great recipe for cauliflower! the egg/milk mixture was hardly a drizzle on the cauli. mix so I ended up doubling it, which made it rather quiche like. The potato crust is a little labor intensive but definately worth it if you have the time! Next time I will try some crumbled sausage and maybe a little more cheese.

This has to be served immediately out of oven. I had to bake it a couple of hours before dinner and reheated it right before serving...the crust was soggy and soft. Tasted very good, though. To shorten the baking time of the potato crust, use a cast-iron skillet. Heat it on the oventop, add shredded potatoes (with salt and pepper only. You don't need flour or egg to bind them if you use Russet potatoes), cover and cook for five minutes. Uncover, and press potatoes on the pan with a spatula to form a crust shape. THEN put the skillet in the preheated oven. This way, you have to bake it only for fifteen minutes and the curst is ready to be filled.

This was good...Fiancee gave it 5 stars but I gave it 3. It's good but a little bland, and it's just such a pain to make, mostly because of the crust. May make again.

For me, the real great discovery here is the potato crust-- low fat and something I'll use again for various other pies. The pie itself was only OK, didn't have enough liquid or enough flavor. I think everything the same but with a gravy type of sauce (to make a vegetarian pot pie type of dish vs this quiche-type of dish) would be a lot tastier with the potato crust.

Be aware of the onion. This is a lovely recipe although it can be overpowered by the onion so for those who want to taste more, use less

Delicious, followed recipe, a bit time consuming but will definitely make again.

Tasty! I skipped the potato layer and added some chicken andouille sausage to make it more of a meal. Thanks!

This was excellent. I used frozen hash browns and will try using frozen cauliflower next time just to make it more convenient.

Very good. I replaced the egg with Egg Beaters and the cheese with 50% light Cabot Garlic and Herb. I will make with plain cheddar next time as the garlic and herb cheese over powered the dish. I also replaced the dried basil and thyme with fresh. My husband and I both really enjoyed the dish and plan to make it again.

Excellent!! This has become a treat in our household.