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Broccoli Cauliflower Pie

Broccoli Cauliflower Pie
2 votes, 5.00 avg. rating (92% score)
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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.

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  • 4 to 5 medium potatoes
  • salt
  • 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.

Updated Thursday, May 8th, 2003

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2 Responses to Broccoli Cauliflower Pie

  1. Yesim Erke December 21, 2003 at 9:24 am #

    I needed to do some adjustments to this recipe as my mom’s gall bladder doesn’t allow her to eat garlic and too many eggs. I used only 1 egg for the custard and added some flour after sauteeing it in olive oil a bit. It turned out to be delicious. I already sent this recipe link to 3 people.

    Try it, you’ll like it!

  2. bob brown November 9, 2009 at 8:48 pm #

    Wonderful hot or cold. I used 1 less egg and substituted some flour to thicken. I sprinkled the potato with a low-salt powdered vegetable stock instead of pure salt. Also, rather than squeeze out the potato juice I added just enough raw wheatgerm to make it dryer but nice and firm. The wheatgerm also gave the crust a wonderful earthy flavor. I used grated parmesan to sprinkle on the potato crust and grated cheddar to sprinkle on the vegetables. Very satisfied with this recipe.

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