Cauliflower-Cheese Pie with Potato Crust

Source: New Moosewood Cookbook (slightly modified by Aimee)

Crust:
2 cups grated raw potato (packed)
2 TB finely chopped onion
1/2 tsp salt
1 egg white, lightly beaten
1 TB oil

Filling:

1 TB oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp basil
1/4 tsp thyme
1 medium cauliflower, cut into florets
2 eggs
1/4 cup milk
1 cup shredded cheddar
paprika to top

1. Preheat oven to 400.  Combine potato, 1/4 cup onion, salt, & egg white in bowl and mix well.  Transfer to oiled pie pan and press into bottom & sides to make a crust.  Bake for 30 minutes, remove from oven, brush the crust with a little oil, and bake it 10 minutes more.  Remove from oven & turn the temp down to 375.
2.  Meanwhile, place florets in food processor and pulse until coarsely chopped.  Heat oil in large skillet; add onion, garlic, salt, pepper, basil, & thyme and saute over medium heat a few minutes.  Add cauliflower, stir, and cover.  Cook until tender, stirring occasionally (about 10 minutes).
3.  Spread half the cheese onto the baked crust.  Spoon the sauteed cauliflower on top.  Beat the eggs & milk together, and pour over the top.  Sprinkle remaining cheese on top and dust with paprika.  Bake 40 minutes or until set.