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1
Preheat the oven to 400u00b0F.
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2
Generously grease a 9-inch pie pan.
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3
To make potato crust, place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl, toss the potatoes with 1/2 Tsp salt, and set aside for 10 minutes.
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4
Squeeze out the excess water.
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5
Combine the drained potatoes, beaten egg, and grated onion in a medium bowl.
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6
Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
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7
Bake for 35-40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to help crisp it.
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8
Remove crust from the oven, and reduce the temperature to 350u00b0F.
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9
Meanwhile, to make filling, beat together the eggs, milk, 1/2 Tsp of the salt, and the pepper in a small bowl, and set aside.
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10
Blanch cauliflower.
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11
Melt the butter in a large skillet over medium heat.
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12
Add the cauliflower, onions, garlic, and 1/4-1/2 Tsp of the remaining salt, and cook, stirring frequently, until lightly browned, about 5 minutes.
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13
Add the parsley, basil, and thyme, and cook, covered, for 10 minutes, stirring occasionally.
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14
Remove from the heat.
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15
Layer the baked potato crust with half of the cheese, then the cauliflower mixture, then the remaining cheese.
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16
Pour the milk-egg mixture over the top and lightly dust with paprika.
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17
Bake for 35-40 minutes or until set.
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18
Remove from the oven and serve.
