Cauliflower-Cheese Pie

It seems so sacrilegious, but I paired this recipe from the Moosewood Cookbook with sausage.

Crust
2 c. grated raw potato
1/4 c. grated onion
1.5 t. salt
1 egg white lightly beaten
flour for your fingers (I was out of rice flour, so I used Bob's Red Mill gluten-free biscuit mix.)
oil

Filling
1 T olive oil
1 c. chopped onion
2 garlic cloves, minced
1/2 t salt
black pepper
1/2 t basil
1/4 t thyme
1 med. cauliflower, in small pieces
1/4 c. milk
1 c. grated cheddar
paprika

1. Preheat oven to 400 degrees. Oil a pie pan.
2. Combine first four crust ingredients in a bowl and mix well. Transfer to the pie pan, and pat into place with floured fingers to form the crust.
3. Bake for 30 minutes, then brush crust with oil and bake for ten more minutes. Remove from oven and turn down the temperature to 375.
4. Saute onion, garlic, salt, pepper, and herbs. Add cauliflower, stir and cover. Cook until tender.
5. Spread half the cheese onto the baked crust. Put sauteed vegetables on top. Sprinkle with remaining cheese. Beat the eggs and milk together, and pour on top. Dust with paprika.
6. Bake 35 to 40 minutes, or until set. Serve hot or warm.