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.
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.
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.
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.
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.
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.