Cauliflower and Cheese Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item"><strong>For the filling:</strong></li><li class="ingredients-single-item">400g cauliflower, cut into small florets</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100g mature Cheddar cheese, grated</li><li class="ingredients-single-item">75g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. The cold butter creates pockets of fat that will melt during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water 1 tablespoon at a time, pulsing or mixing until the dough just comes together. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Place a baking tray in the oven to heat up. Toss the cauliflower florets with olive oil and a pinch of salt on a baking sheet. Roast for 15-20 minutes until tender and beginning to caramelize at the edges. This pre-roasting intensifies the cauliflower flavor and prevents excess moisture in your quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Carefully lift the pastry using your rolling pin and drape it over the tin, gently pressing into the corners. Prick the base with a fork and return to the refrigerator for 15 minutes to chill again.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake on the preheated tray for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is dry and pale golden. This creates a barrier that prevents the wet filling from making your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4). In a large bowl, whisk together the eggs, double cream, half of each cheese, thyme, nutmeg, salt and pepper until well combined. The combination of Cheddar and Gruyère provides both sharpness and creamy meltability.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scatter the roasted cauliflower florets and spring onions evenly over the pastry base. Slowly pour in the egg mixture, allowing it to settle around the cauliflower. Sprinkle the remaining cheese on top. The cheese will form a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake on the middle shelf of your oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The custard will continue cooking from residual heat once removed from the oven. If the pastry edges brown too quickly, cover them with strips of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period allows the custard to set fully and makes it easier to achieve clean slices. Serve warm or at room temperature with a crisp green salad for a satisfying meal.</li></ol>