Preheat oven to 400°F.

Butter a shallow 9-inch baking dish.

n a medium mixing bowl, combine the potato, onion, egg, salt, and flour (if using), and mix well.

Use a rubber spatula, or a spoon, or even your hands, to spread the potato mixture evenly in the buttered dish.

Bake for 30 minutes, then brush with olive oil and bake 10 minutes more. Remove from oven and set aside.

Reduce the oven temperature to 350°F.

In a large sauté pan on medium heat, heat the olive oil until it is hot.

Add the onion, garlic, salt, pepper, basil, and thyme. Saute for about 8 minutes or until the onions are translucent.

Add the cauliflower and broccoli, and cook for about 5 minutes more or until the cauliflower and broccoli are tender.

Spread half of the cheese on the potato crust so it’s pretty evenly coated.

Add the broccoli and cauliflower mixture and sprinkle with the remaining cheese.

Whisk together the eggs and milk in a small bowl, and pour over the top.

Bake for 35 minutes, or until the eggs have set, and the top is a nice golden brown.