Recipe
Author
Hy-Vee Dietitians
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Crust: | ||
| Olive oil | ||
| 2 packed c. grated raw potato or thawed frozen hash browns | ||
| ½ tsp. salt | ||
| 1 egg white, lightly beaten | ||
| Filling: | ||
| 1 c. chopped onion* | ||
| 2 clove(s) garlic, minced | ||
| ½ tsp. salt | ||
| Black pepper, to taste | ||
| ½ tsp. dried basil leaves | ||
| ¼ tsp. dried thyme leaves | ||
| 1 medium cauliflower, cut into small pieces, to equal 2 c.* | ||
| 1 packed c. shredded cheddar cheese, divided | ||
| 2 eggs | ||
| ¼ c. milk |
Directions
- Preheat oven to 375 degrees. Spray 9-inch pie plate with nonstick cooking spray and coat with oil.
- Combine raw potato, salt and egg white for crust. Pat into pie plate bottom and up sides. Bake 25 minutes. Reduce oven temperature to 350 degrees.
- While crust is baking, spray a skillet with nonstick cooking spray and heat over medium heat. Add onion,* garlic, salt, pepper, basil and thyme to pan and saute for 7 to 10 minutes. Add cauliflower*; stir and cover. Cook until tender, about 10 to 12 minutes.
- Sprinkle 1/2 cup cheese onto baked crust; it is OK if the crust is still hot. Spoon vegetables* on top of cheese layer and top with remaining 1/2 cup cheese.
- Mix eggs and milk. Pour over vegetables and cheese. Bake 35 to 40 minutes at 350 degrees or until set.
- *Note: Use any combination of chopped vegetables to equal 3 cups. This can include onions, cauliflower as originally called for, and/or mushrooms, zucchini, red bell peppers, asparagus, etc.