Cauliflower cheese & bacon quiche
You can never have too many Mediterranean recipes, so give Cauliflower cheese & bacon quiche a try. This main course has 537 calories, 17g of protein, and 51g of fat per serving. This gluten free and primal recipe serves 6. A mixture of butter, carton double cream, ice-cold water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 50 minutes.
To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs.
Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 12-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
Return the pastry to a cool room temperature.
Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
Meanwhile, preheat the oven to fan 170C/conventional 190C/gas
Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes.
Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the waters back to the boil.
Drain well and leave to cool.
Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacons coloured but not crisp. Leave to cool.
Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case.
Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.
Recommended wine: Sparkling Wine, Bordeaux, Champagne, White Burgundy
Quiche can be paired with Sparkling Wine, Bordeaux, and Champagne. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. You could try Charles Heidsieck Vintage Brut. Reviewers quite like it with a 5 out of 5 star rating and a price of about 94 dollars per bottle.
Charles Heidsieck Vintage BrutA brilliant golden yellow, scintillating with glints of green and delicate effervescence. The nose is complex with notes of candied citrus and dried fruits, with overtones of pecan and hazelnut. The attack is vivacious and taut before pivoting to a rounder, more generous texture, lending to an iodine tautness and a more pronounced minerality. The long finish expresses a wealth of rich aromas, unfurling notes of caramel and citrus, such as yuzu.Blend: 60% Pinot Noir, 40% Chardonnay