Cauliflower, Turmeric & Paprika Quiche
We made this quiche to celebrate the first of this season’s cauliflowers and it was such a huge hit in our cafe we’ve shared the recipe on our blog. We suggested serving it warm alongside a fresh green salad and homemade vinaigrette.
1 1/2 heads cauliflower cut into large florets
3 white onions
5 large eggs
1 cup single cream
2 tablespoons butter
2 tbsp flour
1/2 cup Parmesan cheese, grated
1 tsp ground turmeric
Salt & pepper
1 pinch curry powder
1 pinch paprika
Heat the oven to 180 degrees C
Steam all your cauliflower florets until tender, approx 5 to 7 minutes. Cool to room temperature.
Blend the cauliflower and onions in a blender until chopped, yet still chunky.
Separate the egg yolks from the egg whites into 2 separate bowls. Beat the egg whites using an electric mixer until medium peaks form.
Gently beat the egg yolks.
Line a well buttered flan dish with the shortcrust pastry and bake blind for 20 minutes.
While the pastry bakes combine the cream, butter, and flour together in a saucepan over a low heat; cook and stir until the white sauce is thickened, about 5 minutes. Allow to cool slightly.
Stir the white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in the egg whites using a spatula or wide knife. Pour the egg mixture into the shortcrust pastry lined flan dish and sprinkle the paprika over the top.
Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.