Cauliflower Cheese Pie

Cauliflower Cheese Pie

83

"This cauliflower cheese pie is made with a delicious potato crust."
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Ingredients

servings 428 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
  2. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
  3. To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
  4. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
  5. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

Reviews

83
  1. 102 Ratings

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Most helpful positive review

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

Most helpful critical review

With some modification, this could be a great recipe! The crust was delicious but next time I will use more potato so it is thicker. I will also use dried mixed herbs, as I found the thyme a lit...

With some modification, this could be a great recipe! The crust was delicious but next time I will use more potato so it is thicker. I will also use dried mixed herbs, as I found the thyme a lit...

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

I admit I used a frozen pie crust for this instead of making the potato crust (lazy lazy lazy!), but it came out wonderfully. The cauliflower filling was so tasty, you could just do that step o...

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...

I have made this twice, first time i found the cauliflower a little undercooked and felt it could use a little something to perk it up. It was a good base recipe. Second time I used my steamer t...

This dish had excellent flavor and was well worth the time and effort. It was more quiche-like than I expected but still delicious. Next time I may add some broccoli or mushrooms and cut back ...

This is surprisingly fantastic! I made no recipe variations and best of all...it was a hit with my kids!

I enjoyed it very much, my family liked it and I cut off some of the fat by using low fat cheese and skimmed milk. It takes sometime getting it ready but it is good!

My boyfriend and I loved this recipe, and it turned out fine in a deep 8-inch baking dish. More of a casserole than a pie, really. Also, we cut down the onion in both the crust and the filling...