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 1/2 teaspoons Aleppo pepper, divided
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
Preheat oven to 350ºF.
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.
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.
Use the largest holes in a hand-held cheese grater to grate potatoes into a large bowl. Add yogurt, mustard, 1 teaspoon salt, 1/2 teaspoon Aleppo pepper and 1/4 of the grated cheese to the potatoes. Mix well. Using your hands works best for this.
Generously butter a 9 1/2-inch glass pie plate. Press some of the potato mixture into the bottom of the pie plate, making a 1/3-inch layer. Form a 1/2-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.
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, 1/2 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.
In a small bowl whisk eggs and milk.
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.
Remove pie from oven. Let it cool for 15 minutes or more. Serve warm or at room temperature.