Cauliflower and Toma Quiche

Make the crust:

1. Place grated potatoes in a colander placed over a bowl. Toss the potatoes with ½ teaspoon salt and set aside for 10 minutes. Press out the excess water.
2. Combine potatoes, beaten egg and onion in a medium bowl. Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
3. Bake for 35-40 minutes, until golden brown. Remove crust from the oven, and reduce the temperature to 350°F.

Meanwhile, make the filling: 

1. Bring a pot of water to a boil. Carefully add cauliflower to the water, and blanch, cooking for about 3 minutes. Remove from heat and drain. 
2. In a medium bowl, beat together eggs, milk, ½ teaspoon of salt and the pepper.  Set aside. 
3. Melt butter in a large skillet over medium heat. Add cauliflower, onions, garlic, and more salt, to taste. Cook until lightly browned, about 5 minutes. Add parsley and cook an additional 5-10 minutes, until cauliflower is fork tender.
4. Remove from heat.

Assemble Quiche:

1. Sprinkle half of the Toma over the potato crust. Add the cauliflower mixture, then the remaining cheese. Pour the milk-egg mixture over the top.
2. Bake for 35-40 minutes or until set.
3. Remove from the oven and serve.