1 small cauliflower
shortcrust (single crust pie) pastry made with 1 1/2 cups) 175 g (6 oz) wholemeal flour
1 small onion
bouquet garni
2/3 cup (150 ml) 1/4 pt stock
1/2 cup (50 g) 2 oz walnuts
1/2 cup (50 g) 2 oz hazelnuts (filberts)
3/4 cup (75 g) 3 oz Farmhouse (aged) Cheddar cheese
4 eggs
sea salt
freshly ground black pepper
butter for greasing 23 cm (9 in) flan tin (9 in quiche pan)
shortcrust (single crust pie) pastry made with 1 1/2 cups) 175 g (6 oz) wholemeal flour
1 small onion
bouquet garni
2/3 cup (150 ml) 1/4 pt stock
1/2 cup (50 g) 2 oz walnuts
1/2 cup (50 g) 2 oz hazelnuts (filberts)
3/4 cup (75 g) 3 oz Farmhouse (aged) Cheddar cheese
4 eggs
sea salt
freshly ground black pepper
butter for greasing 23 cm (9 in) flan tin (9 in quiche pan)
method
1. Heat the oven to gas mark 6 (200°C) 400°F.
2. Line a greased flan tin or quiche pan with the pastry.
3. Break the cauliflower into florets and thinly slice the onion.
4. Put them into a saucepan with the bouquet garni and stock.
5. Set them on a moderate heat for 10 minutes, so they are just tender and most of the stock is evaporated.
6. Rub them through a vegetable mill or mash them to a puree with a potato masher.
7. Grind the nuts in a blender, food processor or nut mill.
8. Grate the cheese and beat the eggs.
9. Mix all the ingredients together and season.
10. Pour them into the pastry shell and smooth the top.
11. Bake the quiche for 40 minutes so the top is golden brown and risen.
12. Serve the quiche hot with baked potatoes and a green vegetable or cold with a light salad.
2. Line a greased flan tin or quiche pan with the pastry.
3. Break the cauliflower into florets and thinly slice the onion.
4. Put them into a saucepan with the bouquet garni and stock.
5. Set them on a moderate heat for 10 minutes, so they are just tender and most of the stock is evaporated.
6. Rub them through a vegetable mill or mash them to a puree with a potato masher.
7. Grind the nuts in a blender, food processor or nut mill.
8. Grate the cheese and beat the eggs.
9. Mix all the ingredients together and season.
10. Pour them into the pastry shell and smooth the top.
11. Bake the quiche for 40 minutes so the top is golden brown and risen.
12. Serve the quiche hot with baked potatoes and a green vegetable or cold with a light salad.
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