Vibrant-tasting, nutrient-dense organic dairy products and vegetables make this savory pie shine—and not just the filling, but the crust, too. To vary the pie, substitute broccoli for the cauliflower, or add sliced mushrooms to the mix. For meat lovers, include some chopped Organic Prairie ham or leftover roast chicken.
1. Make the crust: Peel the potatoes, cut them into chunks and boil in salted water until tender, about 15 minutes. Mash the potatoes with 1/4 cup of the sour cream plus salt and pepper to taste. Cool.
2. Bake the crust: Heat oven to 450 degrees. Butter a 10-inch deep dish pie pan or similarly sized baking dish. Gently press the mashed potatoes into the pan, building up the crust a little above the top of the pan. Bake until the crust is light brown and firm, 10-15 minutes. Remove from oven; turn down oven to 350 degrees.
3. Make the filling: Heat 2 tablespoons butter in a large skillet over medium flame. Add the leeks or onions. Cook 5 minutes, stirring occasionally. Add garlic and continue cooking until onions are wilted, another 3-4 minutes. Stir in cauliflower; cover and cook until tender, about 10 minutes. Season with salt and pepper to taste.
4. Make the custard: Combine remaining 1/2 cup sour cream, milk, egg and chopped herb. Add salt and pepper to taste. Mix well.
5. Assemble the pie: Scatter 1 cup of the cheese over potato crust. Spread the cauliflower mixture over this. Scatter the remaining cheese over the cauliflower. Carefully pour custard over the pie, nudging some of the cauliflower aside to let the custard flow to the bottom.
6. Bake the pie: Bake until the custard feels and looks firm to the touch, 40-45 minutes. Let stand 5-10 minutes before serving.
Copyright by Terese Allen