Cau­li­flower and as­para­gus quiche

The Jewish Chronicle - - LIFE - LISA ROUKIN’S

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.

Serves 4

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.


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