Cheddar Cauliflower Quiche
The recipe Cheddar Cauliflower Quiche is ready in roughly 55 minutes and is definitely an excellent vegetarian option for lovers of Mediterranean food. One serving contains 521 calories, 15g of protein, and 42g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a rather cheap main course. Head to the store and pick up pepper, slivered almonds, salt, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
In a large bowl, combine flour and salt.
Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate.
Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil.
Bake at 450° for 5 minutes.
Remove foil; bake 5 minutes longer.
Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth.
Pour over almonds; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.