Recipe courtesy of Suvir Saran

Cauliflower, Chevre, and Onion Quiche

Getting reviews...
We are blessed with an abundance of eggs in the springtime--chicken eggs, duck eggs, goose eggs, you name it. People come to our house during this time of year craving our golden, fluffy Goat Cheese and Herb Frittata, but there are only so many frittatas I can make before I'm frittata-ed out! That is when I turn to quiche. Enriched with Gruyere and fresh chevre, and encased in a rosemary-flavored buttery crust, quiche is an excellent make-ahead dish that can feed many. Like a frittata, the variations are limited only by your imagination--I've added everything from leftover roasted vegetables to Indian-spiced green peas embossed with garam masala. Dress it up with a simple salad of leafy greens, or make it heartier by serving it with our Farmhouse Crispy-Creamy Potatoes on the side.
  • Yield: Serves 6 to 8
Share This Recipe

Ingredients

For the pastry:

For the filling:

Directions

  1. To make the pastry:
  2. Slice 6 tbsp/85 g butter into small pieces, place them in a bowl, and put in the freezer to chill. In a food processor, pulse together the flour, rosemary, and salt. In a small bowl, whisk the egg yolk with 3 tbsp cold water and set aside. Add the cold butter to the flour mixture and pulse until the dry ingredients are mealy with nuggets no larger than a small pea. Pulse in the liquid just until the dry ingredients look sandy, then turn the mixture out onto your work surface. Knead the mixture lightly until it can be pressed into a mound (if you tap it, it should break apart). Transfer the mound to a large sheet of plastic wrap, wrap it tightly, and then lightly knead the dough to make a solid, flat disc. Chill the dough for at least 45 minutes or up to 3 days.
  3. Preheat the oven to 400 degrees F/200 degrees C/gas 6. Unwrap the dough and place it on a generously floured work surface. Roll the dough to a 10-in/25-cm circle, fold it into quarters, and transfer it to a 9-in/23-cm extra-deep pie dish, a 9 1/2-in/24-cm standard pie dish, or a 10-in/25-cm fluted tart pan/flat tin with removable bottom. Fit the dough into the corners of the pan and, if using a pie dish, trim and crimp the edges (if using a tart pan with removable bottom, press off the excess dough to create a clean edge). Chill the dough for 30 minutes.
  4. Rub the remaining 1 tbsp soft butter over a large sheet of aluminum foil. Line the chilled pie crust with the foil, buttered side down, and then line the foil with pie weights or dried beans. Bake the pie crust until it is just set, about 12 minutes. Remove it from the oven and remove the foil and weights. Place the crust back in the oven and continue to bake until it is golden, about 5 minutes longer. Remove from the oven and set aside.
  5. To make the filling:
  6. In a large frying pan, heat the olive oil, black pepper, and herbs over medium-high heat until the herbs are fragrant, about 30 seconds. Stir in the onion and 1/2 tsp of the salt, and cook, stirring often, until the onion is browned and starting to get crisp, about 8 minutes. Add the cauliflower and cook until browned and glossy and the onion starts to stick to the bottom of the pan, 4 to 5 minutes. Turn off the heat and set aside to cool slightly.
  7. In a large bowl, whisk the eggs with the Gruyere, chevre, parsley, and remaining salt. Scrape the vegetables into the crust and then pour the egg-cheese mixture over the vegetables. Place the quiche on a rimmed baking sheet and bake until the filling is browned, slightly puffy, and set, 30 to 40 minutes. Let cool for at least 30 minutes before removing the rings, slicing, and serving.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.