Quiche w/roasted cauliflower and oven roasted tomatoes

Parmigiano-Reggiano, roasted tomatoes, herbed heavy whipping cream

quiche curst, ready to cool – I shaped this using a 6″ cake pan; this helped me roll the crust into…

…a pretty round shape

lining the pottery baking dish with the herbed quiche crust

cool and cut

Quiche Crust (adapted from Rachel Allen Bake here)
200 gr flour
1/4 t salt
Rub into flour, 100 gr cold butter until mealy in texture
Add one egg, whisked to break yolk
Toss lightly the egg and flour/butter mixture
(you may need a few drops of water if the egg is small)
Shape crust into circle and refrigerate 45 minutes
Remove pastry from refrigerator
Roll to 1/8″ circle
Place in baking dish
Blind bake @ 350 degrees for 35 minutes; remove beans; bake an additional 10 minutes; cool completely
Quiche Filling

Whisk together:
250 ml heavy whipping cream
4 eggs
pinch of nutmeg
pinch of cayenne pepper
1/2 t grated lemon rind (fresh would be better, but I use dried powder from Penzey’s)
pinch of salt
pinch of Herbes de Provence
(adjust spices to your taste)
Layer into quiche shell:
1 head oven roasted, seasoned cauliflower, cut into small pieces
1/2 c grated Parmigiano-Reggiano cheese
6 oven roasted roma tomatoes
(or choose vegetables of your choice)
Bake at 350 degrees F for 50-60 minutes, until center of quiche is properly baked (insert knife in center- it should come out clean)

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