This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from foodreference.com, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.
Melt the butter in a deep, wide sautee pan over medium-low heat.
Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Stir in the potatoes and enough milk to almost cover the potatoes.
Bring to a boil over high heat.
Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
Partially mash the potatoes with a potato masher in the pan.
Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
Remove from the heat to cool slightly.
Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
Stir the egg yolks into the potato mixture.
Beat the egg whites with clean dry beaters
in a medium bowl until almost-stiff peaks form when the beaters are lifted.
Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
Bake until puffed and golden, about 20-30 minutes. Let cool before serving.
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