Cauliflower and asparagus quiche
This nutritious, tasty quiche is free from dairy and gluten and packed with two of my favourite seasonal vegetables. It makes a great Passover supper. It may seem faffy but peeling asparagus is worth the effort.
INGREDIENTS For the base:
1 large cauliflower, washed well and broken into florets (discard inner stalk)
100g ground almonds
1 large egg yolk (save the white for the filling) sea salt and white pepper
For the filling:
450g asparagus, remove and discard 4cm of the ends of the stalks
5 large eggs plus the egg white saved from the base
2 tsp honey mustard
1 handful chopped chives sea salt and white pepper
Heat the oven to 200°C (180°C fan). Line the base and sides of a round 23cm, spring-form tin with baking parchment. Blend the cauliflower in a food processor until finely chopped (don’t over process), add the ground almonds and yolk, season with salt and pepper and blend until combined.
Wipe the sides down with a spatula to ensure all is combined and blend again until it has a loose dough consistency and binds together but still has texture (again, don’t over process). Check and season with salt and pepper if necessary.
Place the mixture into the base of the tin and with the back of a spoon smooth it out to the sides to create a 2cm-thick pie crust that will hold the filling. Use your spoon to create a smooth base, and then bake for 15 minutes.
Using a vegetable peeler, peel the asparagus to take off the fibrous green from the stalk (from about 2 inches from the bottom of the stalk), keeping the asparagus tips unpeeled.
Remove the base from the oven and gently smooth it out again. Lay the asparagus stalks in a criss-cross effect on top of the crust.
Mix the remaining egg white and the 5 eggs and season with sea salt and white pepper. Beat in the honey mustard and chopped chives. When combined, gently pour it over the asparagus and bake for 30 minutes.
Cool on a wire rack before removing from the tin.