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

Name: Cauliflower Gruyere Pie with Potato Crust and Bacon-Parmigiana Crumb Topping
Prep time: 1 h
Cook time: 35 min
Yield: 6
Ingredients: 1 1/2 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 1/2 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 parmigiana cheese, such as parmigiana Reggiano

Cauliflower Gruyere Pie with Potato Crust and Bacon-Parmigiana Crumb Topping was pinched from <a href="http://www.panningtheglobe.com/2015/10/06/cauliflower-gruyere-pie-with-potato-crust-and-bacon-parmigiana-crumb-topping/" target="_blank">www.panningtheglobe.com.</a>

"An utterly delicious pie - gluten free - perfect for lunch, brunch, dinner or entertaining...."

INGREDIENTS

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1 1/2 pounds russet potatoes (3 medium)

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8 ounces gruyere cheese, grated (divided)

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7 ounces low fat plain Greek yogurt

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2 tablespoons dijon mustard

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2 tablespoons sweet butter, plus more to grease the pie pan

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2 tablespoons olive oil

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1 medium yellow onion, finely chopped

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2 cloves garlic, peeled and minced

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1 small head cauliflower cut into small florets

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1 1/2 teaspoons Aleppo pepper, divided

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Kosher salt

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3 large eggs

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6 tablespoons low fat milk

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6 strips crisp-cooked bacon, finely chopped

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2 tablespoons grated imported parmigiana cheese, such as parmigiana Reggiano

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