Make Potato Crust and bake while preparing broccoli mixture.
In a large frying pan over medium-high heat, melt butter. Sauté onion and garlic until onion is soft. Add salt, pepper, thyme, basil, and broccoli pieces; cover and cook 10 minutes, stirring occasionally.
Place 1/2 of the cheddar cheese into the baked Potato Crust; pour the broccoli mixture on top of cheese. Sprinkle the remainder of the cheddar cheese evenly onto top.
In a small bowl, combine eggs and milk; stir until well blended. Pour egg mixture onto top of the broccoli mixture; sprinkle with paprika.
Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean or until the internal temperature registers 170 to 175 degrees F. on your cooking thermometer.
Remove from oven and serve. Serve either hot or warm.
Makes 1 (9-inch pie) - 4 to 6 servings.
Place raw potatoes in a colander over a large bowl or your sink. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl combine grated potatoes, egg white, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers.
Bake 35 to 40 minutes or until golden brown (after first 20 minutes brush the crust with vegetable oil to crisped it). Remove from oven.
Reduce oven temperature to 375 degrees F.
Broccoli Cheese Pie with Potato Crust Recipe: https://whatscookingamerica.net/pasta_rice_main/broccolicheesepie.htm