Cauliflower quiche

INGREDIENTS:

5 slices of frozen puff or shortcrust pastry (or fresh – see recipe below)

600 g cauliflower, cut into smallish florets

1 red onion

200 g cheese, finely grated (combine two or three of the following: Cheddar, Gruyère, Emmental)

6 medium eggs

200 g crème fraîche

1 tsp ground nutmeg

METHOD:

1. Remove the puff pastry slices from the freezer and leave them at room temperature until you need them. 

2. Bring a pan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water’s back to the boil. Drain well and leave to cool.

3. Preheat the oven to 180 ° C. Meanwhile, cut the onion into thin rings. Grate the cheese. 

4. Combine eggs, crème fraîche, all the cheese and nutmeg with black pepper and a little salt.

5. Line a 4 cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang if there is any. Spread out the cauliflower pieces over the bottom. Pour the egg mixture over them and place the onion rings on top.

6. Bake for 40 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is best served warm with salad.

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If you have enough time, try this instead of the frozen pastry:

INGREDIENTS:

200g flour

100g unsalted butter, cold

1 egg yolk

1/2 teaspoon salt

3 tablespoons cold water

METHOD:

1. Put the flour in a bowl with the egg yolk and a good pinch of sea salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Then pour in 3 tablespoons of cold water and mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Roll into a ball, then set aside to rest.

2. Flatten the pastry with your hands or roll it until you have a round piece of dough just bigger than the pie dish.