Ingredients
- 1 recipe for savory pie crust or use puff pastry
- 400 gram broccoli
- 400 gram cauliflower
- 1 shallot
- 1 garlic clove
- 200 gram smoked bacon lardons
- 2 eggs
- 200 ml heavy cream
- 2 tablespoons curry powder
- few sprigs of fresh parsley
- pepper and salt to taste
- large handful of grated cheese
Kitchen equipment needed
- large pan
- skimmer or colander
- pie dish (about 26 cm – 10 inch)
- optional: rolling-pin
- fork
- cutting board & chef’s knife
- small skillet
- oven
- medium-sized bowl
- whisk
Preparation — 15 minutes
If you want to create your own pie crust, it’s best to start with the dough because it needs to rest. Fill a large pan with water and bring to a boil. Meanwhile divide the cauliflower and broccoli into florets, not too large. Cook the cauliflower and broccoli until they’re al dente. The exact cooking time depends on the size of the florets.
Peel and finely chop the shallot and garlic clove. Finely chop the fresh parsley and set aside. Heat a skillet over medium heat and sauté the bacon for a few minutes, theres no need to add extra oil or butter. Add shallot and garlic and sauté a bit more. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat a pie dish with butter.
Finishing the cauliflower and broccoli quiche — 45 minutes
Transfer the dough to the pie dish and poke holes in the bottom with a fork. Divide the cauliflower and broccoli over the bottom. Add the bacon, shallot and garlic on top. Combine eggs along with cream, curry powder and 3/4th of the chopped parsley in a bowl. Season the mixture with pepper and salt. Pour the mixture over the vegetables, you won’t cover the veggies completely but that’s fine.
Finish the quiche with grated cheese and bake in the oven until it’s beautiful golden brown and the egg mixture is firm. That will take about half an hour, depending on your oven. Garnish with the rest of the parsley, enjoy!
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