Cauliflower cheese & bacon quiche

Cauliflower cheese & bacon quiche

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(24 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



      One of the most useful of spices for both sweet and savoury


    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, questions and tips

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    8th Jan, 2013
    Very delicious would recommend
    30th Aug, 2012
    I love this recipe, it is a favourite in our house
    14th Apr, 2012
    Iprobably replace the double cream with fromagefrai
    23rd Dec, 2011
    This is one of the most delicious recipes I have tried. Very tasty and nutritious. Loved it.
    6th Sep, 2011
    super. nuf said.
    26th Jul, 2011
    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.
    19th Jun, 2011
    Great even without the bacon.
    14th Jun, 2011
    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.
    18th Apr, 2011
    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.
    26th Feb, 2011
    Loved it!


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