Carrot Cauliflower Pie

• 2 cups:matzo farfel, soaked and drained
• 1/2 cup:butter, melted, divided
• 1 small head:cauliflower cut into small florets (about 5 Cups)
• 1 cup:chopped onion
• 1/2 cup:thinly sliced carrot
• 1 garlic:clove, minced
• 1/2 teaspoon:salt
• 1/4 to 1/2 teaspoon:dried oregano
• 1 cup:shredded Cheddar cheese, divided
• 2 :eggs
• 1/4 cup:milk

Preparation

1. Preheat oven to 375. In a bowl, combine farfel and 1/4 cup butter.
2. Press onto the bottom and up the sides of an ungreased 9 inch pie plate.
3. Bake for 8 minutes or until lightly browned; set aside.
4. In a large skillet sauté the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently.
5. Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese.
6. In a bowl, beat the eggs and milk. Pour over pie.
7. Bake uncovered for 30 minutes or until a knife inserted near center comes out clean and the cauliflower is tender.
8. Serves 6 to 8