Member recipe

Courgette, Garden Peas & Ricotta Quiche in a Cauliflower Crust

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 35 minutes

Skill level

More effort

Servings

Serves 8

Gluten free quiche. Lovely fresh summer flavours!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

Cauliflower Crust

  • 1 medium sized cauliflower
  • 130g Parmesan cheese (grated)
  • 1 large free range egg
  • 1 tbsp of mixed dried or Italian herbs
  • sea salt and ground black pepper

Filling

  • 1 small yellow courgette
  • 1 small green courgette
  • 250g of garden peas their pods (shelled)
  • 1/2 tub of Ricotta cheese
  • 1 tbsp of mixed dried or Italian herbs
  • 5 large eggs
  • splash of milk
  • sea salt and ground black pepper

Method

  1. Preheat the oven to 180c/Gas 4. Grease a 9" loose bottom flan tin.

  2. Chop up the cauliflower into florets and place in a food processor and blitz up. (you may have to do this in batches depending on the size of your food processor). Place the blitzed up cauliflower in a microwave proof bowl and cook for 5 minutes. Once the Cauliflower is cooked, tip out onto a clean tea towel and leave to cool (approximately 10-15 minutes). Once cooled wrap up the cooled cauliflower in the tea towel and squeeze out all the water. There will be lots and lots of water. Please make sure the cauliflower is cool before you do this, otherwise you will get burnt!

  3. Tip the dried cauliflower in to a clean bowl, add the Parmesan, 1 egg, herbs, salt and pepper and mix with a wooden spoon until combined. Tip the mixture into the greased flan tin and press out the cauliflower dough to form the crust, make sure you make it even and press right up the edges. Place in the oven and cook for approximately 10 minutes until starting to turn golden and the base feels firm.

  4. While the crust is cooking, thinly slice the courgettes (you might not need a whole one of each!) and shell the peas (I blanched them in boiling water for 2 minutes). Crack the 5 eggs into a jug, add the splash of milk, herbs, salt and pepper and whisk up.

  5. Once the crust is cooked, remove from oven. Layer the courgette across the base and sprinkle the peas over. Place blobs of ricotta evenly around the base. Finally pour over the whisked up egg mix. Place in the oven and cook for approximately 20 minutes until firm.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…