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Cauliflower Cheese Pie
With Grated Potato Crust
This super-simple dish means you can have a pie but don't need to make pastry!
You will need a 23cm pie dish, oiled slightly
Ingredients
Crust:
50g grated raw potato (liquid squeezed out)
60g grated onion
pinch salt
1 egg white, lightly beaten
a little oil
Filling:
1 tbsp oil
2 onions, chopped
2 cloves garlic, minced
½ tsp salt
black pepper
½ tsp mixed herbs
1 small cauliflower, cut into small florets
125g mushrooms, sliced
2 large handfuls of baby leaf spinach
2 eggs
4 tbsp skimmed milk
250g grated Cathedral City Lighter
pinch of paprika
Method
- Combine grated potato and onion, salt, and egg white in a small bowl and mix well. Transfer to the pie dish and pat into place, building up the sides.
- Bake for 30 minutes, then brush the crust with a little oil and bake for 10 minutes more. Remove from oven, and turn the temp down to gas mark 180º.
- Meanwhile, heat the oil in a large pan. Add onion, garlic, salt, pepper and herbs, and cook over medium heat for about 5 minutes. Add the cauliflower and mushrooms and stir-fry for about 5 minutes or until all liquid has evaporated. Add the spinach and stir-fry quickly until it has just gone limp.
- Sprinkle half of the Cathedral City onto the baked crust. Spoon the vegetables on top and then add the remaining cheese on top. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika.
- Bake for 35 – 40 minutes, or until set. Serve hot or cold.
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