Cauliflower cheese & bacon quiche

Cauliflower cheese & bacon quiche

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(19 ratings)

Ready in around 50 mins, plus cooling time


Serves 6
A lovely combination of cauliflower cheese and quiche Lorraine - make sure you pick the freshest cauli around

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal752
  • fat60g
  • saturates35g
  • carbs33g
  • sugars0g
  • fibre3g
  • protein22g
  • salt1.23g
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For the pastry

  • 225g plain flour, plus extra for rolling out
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg yolk



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2-3 tbsp ice-cold water

For the filling

  • 1 small cauliflower, broken into smallish florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100g thick-cut unsmoked streaky bacon, roughly chopped
  • 3 large free-range eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml carton double cream
  • 175g/6oz cheese, finely grated (combine two or three of the following: parmesan, cheddar and gruyère or emmental)
  • 2 tbsp snipped chives
  • good grating of nutmeg


  1. To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.

  2. Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.

  3. Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.

  4. Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water’s back to the boil. Drain well and leave to cool.

  5. Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon’s coloured but not crisp. Leave to cool.

  6. Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

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Comments (23)

donnadrew's picture

Made this for lunch al fresco today, with salad and new potatoes. I used matchstick lardons, and four different cheeses. Perfect, tasty and very moreish! The only thing I did differently was to place the florets and lardons in the pastry case, before pouring over the cheesy custard mixture, to ensure all was evenly distributed. I will be making again for sure!

anubis9's picture

In the ready time I wish that any chilling time was mentioned as I started this recipe late and didn't realise the amount of time need for chilling until I was under way. It would be helpful.

aleat84's picture

Delicious! Best quiche I've ever made!!

MissMarple86's picture

Delicious! I agree with earlier posts as you can mix and match with what you have left in cupboards. Very nice for a light lunch with a green salad as a side.

gsygirl's picture

I swapped broccoli for the cauliflower, as that's what I had, and it was delicious.

Will definitely make this again.

ReadTheRecipe's picture

Looks great, tastes great, is great!

jamgeorge's picture

Made this diary free using ready made pastry. Used KoKo coconut milk and combination of 3 cheeses manchego,goats cheeses,ewes cheese. This worked really well not as heavy as quiches made with double cream. Very tasty.

danielleh's picture

I added some blue cheese to mine which was very good

janefrench's picture

Very delicious would recommend

stuartm940's picture

I love this recipe, it is a favourite in our house

davidmunday's picture

Iprobably replace the double cream with fromagefrai

dorothyd's picture

This is one of the most delicious recipes I have tried. Very tasty and nutritious. Loved it.

ogrimark's picture

super. nuf said.

beckydrew73's picture

Delicious! I made a veggie version by removing the bacon and using onions fried off in a little olive oil instead. Will definately be making again.

missyagami's picture

Great even without the bacon.

lauraland's picture

This is really lovely, I cheat a bit and buy the base but I have made it about four times for different people, and it always receives lots of praise.

hathaws's picture

I loved this, a great alternative to the usual quiche lorraine. I added some thyme to my pastry (just because I had some to use up), and smoked bacon instead of unsmoked (ditto), and it worked really nicely. Great reheated for lunch the next day too.

dhoohar's picture

I can't believe there are so few ratings for this amazing quiche! I you like cauliflower cheese you will love this. I made it exactly as the recipe - I used the combination of gruyere, parmesan and cheddar. Very nice served cold, but even better served warm. Enjoy!


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Tips (1)

Ilovethunderstorms's picture

This was delicious! Best quiche I've ever made - crumbly, buttery pastry, and the filling was tasty and comforting. I added a few chopped leaves on wild garlic that I picked by the river, and this really added something, plus a bit of greenery! I'd recommend!

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