Cheddar Cauliflower Quiche |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A dear friend shared this recipe one year when we both had an abundance of cauliflower from our gardens. My husband and I enjoy this so much that I make it for breakfast, lunch and dinner! Tracy Watson, Hobson, Montana Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/3 cup shortening |
3 tablespoons cold milk |
4 cups chopped fresh cauliflower, cooked |
1/2 cup slivered almonds, toasted |
2 eggs |
1/2 cup milk |
1/2 cup mayonnaise |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
2. Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer.
3. Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese.
4. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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