Most of the time when we think of baking, we are thinking of cookies and cakes and breads. Usually forgotten are things like quiche, savory bread puddings and the like. One savory baked dish that I have loved since Mom first made it for us in our late teen years is Cauliflower Cheese Pie with Potato Crust. There are no doughs to mix up in this recipe, and it's really quite simple to make once you have everything chopped up and ready to go. Now that I'm married to an ovo-lacto vegetarian (I still like a little meat once in awhile but it is slowly being phased out) I find this dish to be a great dinner that we can sit down and enjoy together. It also makes for wonderful leftovers and even tastes great cold! It could be loosely termed a quiche except that the crust is made of grated potatoes and the filling is much more vegetable than eggs. The eggs are just there to hold things together. This recipe has been adapted from The New Moosewood Cookbook by Mollie Katzen. The eggs in the recipe can be replaced with egg substitute, the cheese can be substituted with lowfat cheese or cheese substitute, basically this can be changed around to suit your needs.
Cauliflower Cheese Pie with Potato Crust: