Broccoli Cauliflower Pie

By Yankee Magazine

May 08 2003

Grated potatoes form a delicious crust in this simple pie, adapted from The Moosewood Cookbook (Berkeley, California: Ten Speed Press, 1977). It works equally well made with just broccoli or cauliflower.



4 to 5 medium potatoes
1 egg
1 small onion, chopped fine


Preheat the oven to 400 degrees F. Peel the potatoes and grate into a bowl.

Sprinkle with salt and let sit about 15 minutes. Squeeze out as much liquid as possible. Beat the egg and mix it into the grated potatoes along with the onion. Pat the mixture into an oiled 9-inch pie pan, building up the sides to form a crust. Bake for 30 minutes, or until the edges of the crust are lightly browned.



1 tablespoon olive oil
1 onion, minced
2 cloves garlic, minced
1 carrot, peeled and chopped
1 cup chopped broccoli
1 cup chopped cauliflower
salt and pepper to taste
3 eggs
1 cup milk
1 cup grated cheddar cheese


Turn the oven down to 325 degrees F. Heat the olive oil in a frying pan and sauté the onion, garlic, and carrot until soft. Stir in the chopped broccoli and cauliflower, cover, and cook over medium heat for 5 minutes. Season with salt and pepper to taste. In a bowl beat the eggs with the milk. Sprinkle half of the grated cheese on the prepared potato crust. Spoon the sautéed vegetables over the cheese and top with the remaining cheese. Pour the custard evenly over the cheese. Bake for 40 minutes, or until bubbly. Cool slightly before serving.