Cauliflower cheese & bacon quiche

Name: Cauliflower cheese & bacon quiche
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 140 grams cold unsalted butter, roughly cubed; 1 large egg yolk; 2 Tbsps ice-cold water; 1 small cauliflower, broken into smallish florets; 100 grams thick-cut unsmoked streaky bacon, roughly chopped; 3 larges free-range eggs; 284 milliliters carton double cream; 175 grams 6oz cheese, finely grated (combine two or three of the following: parmesan, cheddar and gruyère or emmental); 2 Tbsps snipped chives; 1 serving good grating of nutmeg

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.

Instructions

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.

Ingredients you will need

Breadcrumbs

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Egg Yolk

Water

Wrap

Equipment you will use

Whisk

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.

Ingredients you will need

Base

Roll

Meanwhile, preheat the oven to fan 170C/conventional 190C/gas

Equipment you will use

Oven

Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes.

Ingredients you will need

Dried Beans

Equipment you will use

Oven

Aluminum Foil

Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Cauliflower

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Spread

Bacon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Black Pepper

Cauliflower

Cheese

Chives

Nutmeg

Bacon

Cream

Egg

Salt

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.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

140grams

cold unsalted butter, roughly cubed 1large

egg yolk 2Tbsps

ice-cold water 1small

cauliflower, broken into smallish florets 100grams

thick-cut unsmoked streaky bacon, roughly chopped 3larges

free-range eggs 284milliliters

carton double cream 175grams

6oz cheese, finely grated (combine two or three of the following: parmesan, cheddar and gruyère or emmental)2Tbsps

snipped chives 1serving

good grating of nutmeg

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.