Cauliflower Quiche

 

Ingredients

 

Serve 4-6

• 3/4 cup/125 g all-purpose/plain flour

• 6 tbsp butter

• 1/2 cup/50 g finely chopped almonds

• 2 tbsp freshly grated Parmesan cheese

• 1 tsp ground cinnamon

• 1 egg + 1 egg white, lightly beaten

• 14 oz/400 g cauliflower florets

• 6 tbsp light/single cream

• 1/2 tsp salt

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Method:

1. Sift the flour into a large bowl. Mix in the butter, almonds, Parmesan, and cinnamon. Add 1 egg white and stir to make a smooth dough.

2. Shape into a ball, wrap in plastic wrap (cling film), and refrigerate for 30 minutes.

3. Cook the cauliflower in a large pot of salted boiling water  for 15 minutes. Drain well.

4. Preheat the oven to 350°F/180°C/gas 4. Oil a deep 8-inch (20-cm) pie pan wit a removable base.

5. Roll the dough out very thinly on a lightly floured surface. Line the bottom and sides of the pan with the dough, trimming the edges to fit.

6. Cover with aluminum foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove from the oven and remove the foil with the beans or pie weights.

7. Beat the egg and cream in a large bowl. Season with salt. Stir in the cooked cauliflower until well mixed. Spoon the cauliflower mixture into the baked pastry.

8. Bake for 15-18 minutes, or until set and lightly browned. Serve hot or at room temperature.