Cauliflower & asparagus quiche
By Lisa Roukin (www.myrelationshipwithfood.com) GF SF DF V
Serves 4 | Prep 30 mins | Cook 45 mins | Calories 307 (per serving)FOR THE THE BASE
400g (14oz) cauliflower, washed, broken into florets
100g (3½oz) ground almonds
1 large free-range egg yolk (reserve the
white for the filling)
sea salt and freshly ground white pepper
FOR THE FILLING
450g (1lb) asparagus, remove 5cm (2in)
from the stalk and discard
5 large free-range eggs and the
white saved from the base
2 tsp honey mustard
a handful of chopped chives1 Preheat the oven to 180°C.
2 Line the base and sides of
a 23cm (9in) round cake tin with
baking paper.
3 Blend the cauliflower in a food
processor until finely chopped (don’t
overprocess). Add the ground al-
monds and egg yolk, season with sea
salt and white pepper, then blend
together until combined and a loose
dough texture is formed. It should
bind together well.
4 Place the mixture into the base of
the tart tin and, with the back of a
spoon, push it out to the sides to
create a 2.5cm (1in) thick pie crust
that will hold the filling. Use a spoon
to create a smooth base, then bake
in the oven for 15 minutes.5 Peel the asparagus to take off the
fibrous green from the stalk, keeping
the tips unpeeled.
6 Remove the base from the oven
and gently smooth out again. Lay the
asparagus in a criss-cross pattern on
top of the cauliflower pie crust.
7 In a mixing bowl, add the egg white
and the 5 eggs, season, then beat
together. Add the honey mustard
and carry on beating, then add the
chopped chives and mix together.
Gently pour over the asparagus.
8 Reduce the oven temperature to
160°C and bake for a further
30 minutes.
9 Remove from the oven and allow to
cool before taking it out of
the tin.Pe
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Total fat Saturated Salt Sugar Protein
20.3g 3.4g 0.3g 6.8g 20g