Cauliflower Quiche
Quiche is a national French dish that has won the hearts of many gourmets around the world. This incredibly tasty dish is an open pie made of shortcrust pastry with filling and an egg-cream filling.
The combination of tender, melt-in-your-mouth shortcrust pastry, juicy vegetable filling and piquant creamy filling will give you a feeling of true pleasure. Today, I suggest using blanched cauliflower as a filling. It is perfectly complemented by a tender filling with grated hard cheese, which forms an appetizing golden crust on the pie during baking.
If desired, you can add boiled chicken fillet, ham or fried bacon to the filling. As you can see, there is a lot of scope for imagination here. Therefore, using various combinations of ingredients, you can get a new delicious dish every time.
Ingredients for making cauliflower quiche:
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Ingredients:
- For the dough:
Wheat flour – 200 g.
Butter – 100 g.
Sour cream – 1 tbsp.
Salt – 0.5 tsp.
- For the filling:
Cauliflower – 200 g.
Parsley – 10 g.
Chicken eggs – 2 pcs.
Milk – 150 ml.
Sour cream – 2 tbsp.
Mustard – 1 tsp.
Hard cheese – 70 g.
Salt – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Italian herbs – 0.5 tsp.
Recipe for making cauliflower quiche
Step-by-step instructions:
1. First, prepare the dough for the pie. Sift the wheat flour into a deep bowl and add salt. Dip the butter into the flour mixture and grate it on a coarse grater.
2. Rub the mixture with a fork until fine crumbs form. Add sour cream to the dough.
3. Knead the soft dough that does not stick to your hands.
4. Place the dough in a baking pan with a diameter of 22-24 cm. Smooth the dough over the entire surface of the pan, forming sides 4 cm high. Prick the base of the pie with a fork so that the dough does not deform during baking. Place the workpiece in the refrigerator for 30 minutes, while preparing the filling.
5. Disassemble the cauliflower into small florets, lower into a ladle with boiling salted water. Blanch the cabbage for 3 minutes, then transfer it to a container with cold water to stop the heat treatment process.
6. For the filling, mix 2 chicken eggs, sour cream and mustard in a deep bowl. Mix the ingredients with a whisk until smooth.
7. Pour in the milk. Salt the filling to taste, season with spices for flavor.
8. Mix the ingredients.
9. Add grated hard cheese to the filling, mix the mixture.
10. Put the blanched cauliflower on the cooled dough.
11. Add parsley for flavor.
12. Evenly distribute the filling over the cauliflower. Put the pie in the oven preheated to 180 degrees for 35-40 minutes.
13. When the edges of the pie are golden brown and the filling is completely baked, carefully remove the quiche from the oven.
14. Cool the pie slightly, carefully transfer it from the pan to a plate.
15. Cut the cauliflower quiche into portions and serve warm.
Bon appetit!
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Yeast pie with mackerel “Fish”
Puff pastry pie with canned tuna and eggs
