Cauliflower cheese & bacon quiche

Cauliflower cheese & bacon quiche

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in around 50 mins, plus cooling time

Freezable

Method

  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.

Per serving

752 kcalories, protein 22g, carbohydrate 33g, fat 60 g, saturated fat 35g, fibre 3g, salt 1.23 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

  • Binder photo vickie xx

    02 February 2009

    vickie xx commented on this recipe

    this is a really great recipe. have made it quite a few times now and is always a success in my house.

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  • Binder photo vickie xx

    02 February 2009

    vickie xx rated this recipe

    5 stars

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  • Binder photo jennigee72

    21 November 2009

    jennigee72 rated and commented on this recipe

    5 stars

    Absolutely delicious, as an added bonus, my 1 and 3 year olds and their friends devoured this very quickly! I used ready-made pastry, added some sautéed onion with the bacon (no chives to be found!), pulled the cauliflower florets into smaller pieces, and used 500ml full fat milk as I didn't have any cream. Scrumptious!

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  • Binder photo Lorraine Hawkings

    07 August 2010

    Lorraine Hawkings rated and commented on this recipe

    5 stars

    Fab recipe. Very easy and yummy.

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  • Binder photo Diana

    07 September 2010

    Diana rated and commented on this recipe

    5 stars

    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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  • Binder photo Pelupi

    16 February 2011

    Pelupi rated and commented on this recipe

    5 stars

    Very good

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  • Binder photo Dorothy

    26 February 2011

    Dorothy rated and commented on this recipe

    5 stars

    Loved it!

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  • Binder photo SarahLou

    18 April 2011

    SarahLou rated and commented on this recipe

    4 stars

    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.

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  • Binder photo LauraLand

    14 June 2011

    LauraLand rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Kripa.S

    19 June 2011

    Kripa.S rated and commented on this recipe

    5 stars

    Great even without the bacon.

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  • Binder photo BeckyDrew

    26 July 2011

    BeckyDrew rated and commented on this recipe

    5 stars

    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.

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  • Binder photo ogrimark

    06 September 2011

    ogrimark rated and commented on this recipe

    5 stars

    super. nuf said.

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  • Binder photo Frenchie

    23 December 2011

    Frenchie rated and commented on this recipe

    5 stars

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

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  • Binder photo titch

    14 April 2012

    titch commented on this recipe

    Iprobably replace the double cream with fromagefrai

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  • Binder photo StuartM

    30 August 2012

    StuartM rated and commented on this recipe

    5 stars

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

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  • Binder photo Jf80

    08 January 2013

    Jf80 commented on this recipe

    Very delicious would recommend

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  • Binder photo Danielle H

    08 February 2013

    Danielle H rated and commented on this recipe

    4 stars

    I added some blue cheese to mine which was very good

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in around 50 mins, plus cooling time

Freezable

Clever twist on cauliflower cheese

Ingredients

FOR THE PASTRY

  • 225g plain flour , plus extra for rolling out
  • 140g cold unsalted butter , roughly cubed
  • 1 large egg yolk
  • 2-3 tbsp ice-cold water

FOR THE FILLING

  • 1 small cauliflower , broken into smallish florets
  • 100g thick-cut unsmoked streaky bacon , roughly chopped
  • 3 large free-range eggs
  • 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
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Per serving

752 kcalories, protein 22g, carbohydrate 33g, fat 60 g, saturated fat 35g, fibre 3g, salt 1.23 g

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