This delicious "Farmer's Market" recipe is my version of Mollie Katzen's 1992 pie featured in her still fabulous and all vegetarian "Moosewood Cookbook". If you love Quiche or savory pies, this is right up your alley; but let it be known, the recipe takes a bit of effort (as do all good things) and you can shortcut by using a store-bought frozen pie shell or by skipping the crust all together and essentially making a Frittata. You can also use a food processor with a grater attachment to shred the potato, onion and cheese, for an additional time saver.

For the Potato Crust:

• 2 cups grated raw potato, packed (from 2 to 3 potatoes)
• 1 egg white, lightly beaten
• 1/4 cup grated yellow onion
• Salt & white pepper, to taste
• Flour for your fingers

For the Filling:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 medium cauliflower, broken into small florets
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 cup shredded cheddar cheese
• 2 whole eggs (you can substitute 1 whole egg plus 1 egg white)
• 1/4 cup whole milk
• Salt & white pepper, to taste

Preheat the oven to 400°F. Brush a 9-inch pie pan with a bit of olive oil or spray the pan with non-stick cooking spray.

To make the crust, place the freshly grated potatoes in a colander set over a bowl. Salt the potatoes and set aside for 10 minutes, then squeeze out the excess water. In a large bowl, add the potato to the egg white and onion and combine. Pat the mixture into the pie pan using lightly floured fingers to resist sticking, building up the sides into an edge.

Bake the crust for 30 minutes, then brush the crust with a little olive oil and bake for 10 minutes more. Remove the crust from the oven and reduce the temperature to 375°F.

For the filling, heat the olive oil and butter in a large sauté pan over medium heat. Add the onion and sauté for 10 minutes, stirring often. Add the garlic and sauté 2 minutes more. Add the cauliflower and sauté, stirring occasionally, for 10 minutes. Add the herbs and salt and pepper and remove the pan from the heat.

Spread half the cheese over the baked crust. Spoon the sautéed cauliflower mixture evenly over the top, then sprinkle with the rest of the cheese.

In a small bowl, beat the eggs and milk together and pour the mixture over the top. Bake the pie for 35 to 40 minutes, or until set. Serve hot or warm.

Makes One 9-inch Pie