Preheat oven to 200 C / Gas mark 6. Grease a shallow 23cm baking dish or pie dish.
To make the pastry: Use muslin or a tea towel to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie dish, and pat it down with your fingertips. Bake for 30 minutes. Brush the pastry with oil, and bake for another 10 minutes. Remove pastry from oven, and reduce the oven's temperature to 180 C / Gas mark 4.
To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
Spread 1/2 of the cheese onto the potato pastry. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
Bake for 35 to 40 minutes, or until the pie is set and the top of the pie is slightly browned.
followed recipe, very time consuming, very odd, more like scrambled egg with cauliflower than anything, i think maybe a cheese sauce rather than the egg mix might be better, dont think i'll be making this again - 27 Mar 2011