I’ve got so much to report. Life has been growing arms and legs for me and I’m loving it. I’m now over 2 years out of law and I still question why I didn’t get out sooner. 20 years I stuck it out for. That’s my legal career I’m talking about not my marriage. We hit our 20 year wedding anniversary last week. One year of bliss (the first year when he worked overseas) and 19 years of effing torture LOL. I’m horrible. He’s a complete pain in the ass but I don’t know what the kids would do without him. Funny to think that I chased him and proposed 3 times…yes. My husband did knock me back 3 times. You’d have thought I’d have taken that as a warning sign…..poor guy. He gets so much abuse.
Anyway, been promising you my quiche recipe. Got a gentle reminder from someone a few days ago so here it is (and with my favourite cauliflower crust version too).
Ingredients for wholewheat crust
- 175g of wholewheat flour or spelt
- 4oz of butter (cut into little cubes)
- 1/4 teaspoon of crushed black pepper
- ¼ teaspoon of garlic powder
- 1 beaten egg yolk
- 1 to 2 tablespoons of cold water
- Rub the butter through the flour to make a fine crumb.
- Stir through the black pepper.
- Add the yolk and combine.
- Add enough water to form a pliable dough.
- Roll out the dough and place into a greased 8inch round or 8inch by 8inch square springform pan and trim the edges.
- Place the pastry in the fridge (in the tin) or freezer until it’s hard.
- Heat your oven to 350 degrees and bake the pastry case blind for about 10 minutes. It should be golden.
Ingredients for cauliflower crust
- 1 small head of cauliflower, chopped
- 1 large beaten egg
- ¼ teaspoon of crushed black pepper
- ¼ teaspoon of garlic powder
- ¼ teaspoon of salt.
- 2oz of grated parmesan (the only way I can get the kids to eat it!!)
- Rice the cauliflower in a blender. (Pulse it in your blender until it looks like rice) . Don’t overdo it and make cauli…flour. hahaha. My kids tell me all the times that my jokes stink! You should end up with about 3 cups of riced cauliflower.
- Either steam the cauliflower in a pot with a little water or microwave it for about 7 minutes until it’s cooked.
- I then use cheesecloth to wring the cauliflower to remove all of the water from it. Keep squeezing until the cauliflower is dry. This is super important. If it’s damp you won’t get a crusty crust. Trust me. It took me several attempts to work that out.
- Add the dry riced cauliflower to a bowl. Add the cheese, beaten egg, herbs, salt and pepper and mix with your hands to combine.
- Lightly grease and line an 8inch square or round baking tin and then add the cauliflower mix to it. Smooth it out and up the sides. I find that a potato masher really helps to pack the mix into the tray tightly.
- Heat the oven to 375 degrees and bake for 15 to 20 minutes until the cauliflower case is golden.
- Remove from the oven and set aside.
Filling (for either base)
- 500g of broccoli (cut into small florets)
- 2 chopped spring onions
- 8 eggs
- 225ml of milk or milk and cream
- 1 tablespoon of oil
- 8oz of grated cheese
- chili flakes
Method for filling
- Preheat the oven to 190/375 degrees.
- Add the chopped broccoli to boiling water and blanch for no more than 3 minutes and immediately drain (adding a pinch of bicarbonate of soda to the water will keep the broccoli really green!)
- Heat the oil in a pan and add the onions and stir fry for a couple of minutes.
- If using bacon, cook the bacon in a shallow pan, remove the bacon and set aside.
- Empty out all but a teaspoon of the bacon fat and stir fry the onions in the bacon fat.
- Add the onions to the pastry case and spread them over the base. This helps seal the pastry base too although it shouldn’t get soggy.
- Add the onions and the bacon (if using).
- Add the cheese and anything else you want.
- Beat together the eggs with the milk/milk and cream and season with salt and pepper and chili flakes if using.
- Pour the egg mixture over the broccoli and bake for 30 to 40 minutes until golden brown and set.
- Let it cool slightly, cut in to slices and enjoy with a great big salad.
Yum! Remember to check me out on Instagram too. Loads of pictures on there!