| 1 | Potato crust: Set the oven at 400°F. |
| 2 | Use butter to grease a shallow 9 inch baking dish. |
| 3 | In a mixing bowl, combine the grated potato, onion, egg, salt, and flour. |
| 4 | Transfer the mixture to the buttered pan and pat it down with a rubber spatula. |
| 5 | Set the pan in the hot oven and bake for 30 minutes. |
| 6 | Brust the crust lightly with olive oil, return the pan to the oven, and bake for 10 minutes more. |
| 7 | Set the pan aside. |
| 8 | Turn the oven temperature down to 350°F. |
| 9 | Filling: In a saute pan, heat the olive oil until it is hot. |
| 10 | Add the onion, garlic, salt pepper, basil and thyme. |
| 11 | Saute over medium heat for 8 minutes or until the onions are translucent. |
| 12 | Stir in the cauliflower and cook for 5 minutes more. |
| 13 | Spread half of the cheese on the potato crust. |
| 14 | Spoon the sauteed vegetables on top, then sprinkle those with the remaining cheese. |
| 15 | In a small bowl beat together the eggs and milk, and pour this over the vegetables. |
| 16 | Sprinkle with paprika and transfer to the oven. |
| 17 | Bake the cauliflower for 35 minutes or until the custard is set and the top is browned. |
| 18 | Serve at once with a salad and crusty |
