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Home » Recipes » Lunch and Brunch

Cauliflower Gruyere Pie with Potato Crust

October 6, 2015 Updated April 26, 2022 by Lisa Goldfinger 19 Comments This post may contain affiliate links

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pinterest pin: cauliflower gruyere pie

And now for something completely decadent! Potato-Crusted Cauliflower Gruyere Pie with Bacon-Parmesan Crumb Topping. Vegetarians, don't miss out on this amazing cauliflower pie. It's completely vegetarian except for the topping. Just omit the bacon and add extra parmesan.

Cauliflower Gruyere Pie with Potato Crust and Bacon-Parmesan Crumb Topping.

I dreamed up this recipe for an event that I was invited to called Pie Party Potluck Live. It took place at the Institute of Culinary Education (ICE) in New York City. 60 or so Food bloggers and culinary professionals made pies and brought them to a big party where we all met each other and ate pie!

Lisa at Pie Party Potluck with her cauliflower gruyere pie

The event was a food fantasy come true! Banquet tables were brimming with the most outrageously delicious, creative and beautiful pies - some savory, some sweet. 

Pie Party Potluck live at the Institute of Culinary Education, NYC

I ate more pie in three hours than I ever thought humanly possible.

pie-party-pie-table-web

I wish you could have seen these pies up close and tasted them.

There is one particular pie that I just have to show you up close - the stunning (and delicious!) Cupboard Harvest Pie (below), made by my friend Jackie Gordon. Jackie and her friend Ken are the founders and organizers of Pie Party Potluck Live, now in its fourth year.

Cupboard Harvest pie by The Diva That Ate New York

CAULIFLOWER GRUYERE PIE RECIPE

I developed this savory cauliflower pie recipe specifically for the Pie Party event. Normally I blog about recipes from other countries and I try to keep it light and healthy, but Pie Party was my opportunity to let loose and go crazy - to come up with something insanely delicious, no holds barred!

Cauliflower Gruyere Pie with Potato Crust and Bacon-Parmesan Crumb Topping. Enjoy this amazing gluten-free pie recipe for lunch, brunch, dinner, entertaining. Vegetarians, omit the bacon topping and add extra parmesan cheese.

HOW TO MAKE POTATO CRUST

The crust of this is pie as delicious as the filling. It's made from cooked grated potatoes mixed with dijon mustard, Greek yogurt, grated gruyere cheese and spices.

How to make a potato crust for pie

Mix all the ingredients together and press the potato dough into your pie pan to form the crust. 

Pop the crust in the oven to pre-bake for 25 minutes. While the crust is baking you can prepare the pie filling.

How to make a potato crust for pie

The pie is filled with sautéed cauliflower florets, onions and garlic, mixed with grated gruyere cheese, eggs, milk, salt and pepper.  

Fill the pie and bake it for 30 minutes. 

The final piéce de resistance of this pie is a crumb topping made from crumbled bacon and parmigiana cheese. For a vegetarian cauliflower pie, omit the bacon and add more parmesan.

After the pie has baked for 30 minutes, sprinkle the topping on, turn the oven up to broil and pop the pie back in the oven for a minute or two to brown the topping. 

Cauliflower Gruyere Pie with Bacon-parmigian crumb topping and potato crust. Gluten free | Panning The Globe

Cut into wedges and enjoy this scrumptious cauliflower gruyere pie!

Cauliflower Gruyere Pie with Potato Crust and Bacon-Parmigiana Crumb Topping.

If. you like savory pies, try this delicious Greek Spinach Pie in Potato Crust  and this wonderful Provencal French Onion Tart.

Here's the cauliflower gruyere pie recipe. If you make this I hope you'll come back to leave a star rating and a comment. I'd love to know what you think! 

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Cauliflower Gruyere Pie with Potato Crust and Parmesan Crumb Topping

Cauliflower Gruyere Pie with Potato Crust


★★★★★

5 from 3 reviews

  • Author: Lisa
  • Total Time: 1 hour 35 mins
  • Yield: 6-8 1x
Print Recipe

Description

An utterly delicious savory pie that's perfect for lunch, brunch, dinner or entertaining. Gluten-free and easily vegetarian


Ingredients

Units Scale
  • 1 ½ pounds russet potatoes (3 medium)
  • 8 ounces gruyere cheese, grated (divided)
  • 7 ounces low fat plain Greek yogurt
  • 2 tablespoons dijon mustard
  • 2 tablespoons sweet butter, plus more to grease the pie pan
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 small head cauliflower cut into small florets
  • 1 ½ teaspoons Aleppo pepper, divided
  • Kosher salt
  • 3 large eggs
  • 6 tablespoons low fat milk
  • 6 strips crisp-cooked bacon, finely chopped
  • 2 tablespoons grated imported parmesan cheese, such as Parmigiana Reggiano

Instructions

  1. Preheat oven to 350ºF.
  2. Fill a large pot halfway with water and bring to a boil over high heat. Place potatoes in the pot, and when it returns to a boil, cook for 30 minutes. Transfer potatoes to a plate to cool for at least 30 minutes. Note: you can do this step ahead and keep the potatoes covered in the fridge over night.
  3. Peel potatoes using the edge of a knife - the peel will easily slide off and in some cases you can even pull strips of it off with your fingers.
  4. Use the largest holes in a hand-held cheese grater to grate potatoes into a large bowl. Add yogurt, mustard, 1 teaspoon salt, ½ teaspoon Aleppo pepper and ¼ of the grated cheese to the potatoes. Mix well. Using your hands works best for this.
  5. Generously butter a 9 ½-inch glass pie plate. Press some of the potato mixture into the bottom of the pie plate, making a ⅓-inch layer. Form a ½-inch thick potato crust up the sides of the pan. Use your fingers to smooth and shape the crust to your liking. Set the crust in the middle of the oven for 25 minutes.
  6. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet or heavy pot with a lid, over medium heat. Add the onion and garlic and cook, uncovered, for 5-7 minutes or until translucent, lowering the heat if they start to brown. Add cauliflower, ½ teaspoon salt and 1 teaspoon Aleppo pepper to the skillet. Cook, stirring, for 5 minutes. Pour 2 tablespoons of water into the skillet, cover it, and cook for 5-7 minutes to steam the cauliflower. Remove from heat and set aside.
  7. In a small bowl whisk eggs and milk.
  8. Spoon half the cauliflower into the pie crust spreading it out evenly. Sprinkle half the cheese evenly on top. Pour half the egg mixture evenly over everything. Repeat with the rest of the cauliflower, cheese and eggs. Place the pie in the middle of the oven and cook for 30 minutes. Transfer pie to a heatproof surface. Turn the oven up to broil. Mix bacon and parmigiana cheese in a small bowl or cup. Sprinkle mixture evenly over the top of the pie filling. Return pie to oven for just a minute or two, checking every minute, to finish browning the crust and heat the topping.
  9. Remove pie from oven. Let it cool for 15 minutes or more. Serve warm or at room temperature.
  • Prep Time: 1 hour
  • Cook Time: 35 mins
  • Category: Lunch, brunch, dinner, appetizer
  • Method: oven
  • Cuisine: Out of This World

Keywords: savory pie, cauliflower pie, cauliflower cheese pie,

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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Filed Under: All Recipes, Entertaining, Lunch and Brunch, main course Tagged With: cauliflower, gluten-free, potatoes, savory pie

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Hollis Ramsey

    March 04, 2021 at 6:53 pm

    I want this SO MUCH! The only thing I’d consider changing is the topping, like so: about 1/2 c. (or however much you like) panko, add enough melted butter and lightly toast, then add the parmigiana and bacon. Oh yeah.

    Reply
    • Hollis Ramsey

      March 04, 2021 at 6:56 pm

      I forgot — I don’t do yogurt, so I’m subbing sour cream. Sure hope that works.

      Reply
      • Lisa

        March 05, 2021 at 6:56 am

        I bet sour cream will be amazing! I hope you'll keep me posted.

    • Lisa

      March 05, 2021 at 6:57 am

      Yum! I like your idea for the topping Hollis!

      Reply
  2. Lisa

    December 25, 2017 at 10:43 pm

    Made this and it was delicious! Thank you!

    Reply
  3. Gretchen Wagner

    August 27, 2016 at 7:58 pm

    I made this this afternoon. It was absolutely delicious, and even my vegetable- hating 7yo liked it!

    ★★★★★

    Reply
    • Lisa

      August 29, 2016 at 3:42 pm

      That's great - I'm so glad to hear it Gretchen!

      Reply
  4. allie @ Through Her Looking Glass

    October 29, 2015 at 11:20 am

    Dear Lisa, amazing event, amazing pie!!! Love gruyere so much and what a treat this pie is. Can't wait to try it!!!

    ★★★★★

    Reply
  5. Sherri @ Watch Learn Eat

    October 07, 2015 at 10:30 pm

    This pie looks amazing and sounds so delicious! Looks like you had a lot of fun at the pie party potluck!

    Reply
  6. Carol at Wild Goose Mama

    October 07, 2015 at 7:37 pm

    Oh my Goodness---another fabulous recipe from YOU. This is wonderful!!!!!

    Reply
    • Lisa

      October 08, 2015 at 7:25 am

      Thanks Carol 🙂

      Reply
  7. Rachel (Rachel's Kitchen NZ)

    October 07, 2015 at 4:29 am

    What a fun event and what a delicious contribution - Lisa.

    Reply
  8. Laura @MotherWouldKnow

    October 06, 2015 at 10:46 pm

    this is absolute savory pie heaven for me. Must make it this fall. I was supposed to go to pie party but couldn't at the last moment - darn, would have loved to meet you. Well, there's always next year:)

    Reply
    • Lisa

      October 07, 2015 at 10:09 am

      I'm sorry you didn't make it to Pie Party Laura. It would have been great to meet you!

      Reply
  9. Anita at Hungry Couple

    October 06, 2015 at 2:48 pm

    Dying over here! Penciling this in for next weekend.

    Reply
    • Lisa

      October 07, 2015 at 10:09 am

      Thanks Anita!

      Reply
  10. Jackie

    October 06, 2015 at 11:01 am

    So glad you seized the opportunity to let loose, go crazy, make this magnificent pie, come to New York and share it with all of us at Pie Party Potluck LIVE! People were raving about it! THANK YOU!!!

    ★★★★★

    Reply
  11. jen

    October 06, 2015 at 10:59 am

    This looks ridiculously good! Perfect comfort food for this time of year! So many gluten free friends - can't wait to try this out for them!

    Reply
  12. Barbara'

    October 06, 2015 at 10:25 am

    This looks crazy good! Decadent but what a great brunch/lunch meal!
    Thanks for sharing.

    Reply

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