Crazy Cauli Quiche

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A healthy but decadent dish, just leave out the bacon for an equally fabulous vegetarian main.

Ingredients – For the pastry (or use shop bought)

  • 225g plain flour, plus extra for rolling out
  • 140g butter, roughly cubed
  • 1 large egg yolk
  • 2-3 tbsp water

Ingredients – For the filling

  • 1 small cauliflower, broken into smallish florets (I used a Romanesco cauliflower for extra drama).
  • 100g bacon, roughly chopped
  • 3 large eggs
  • 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

Directions – For the pastry

1Briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs.
2Whisk the egg yolk with 2 tbsp water and pour in.
3Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary.
4Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
5Return the pastry to a cool room temperature.
6Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin.
7Tuck pastry into the corners, without stretching it, and trim off the overhang.
8Chill for 30 minutes.
9Meanwhile, preheat the oven to fan 170C. Conventional 190C. Gas 5.
10Line the pastry with foil, 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.


1Boil cauliflower for 5 minutes. Drain well and leave to cool.
2Fry bacon until the fat runs and the bacon’s coloured but not crisp. Leave to cool.
3Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt.
4Stir in the cauliflower and bacon, then pour the mixture into the case.
5Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles.
6Leave for 30 minutes, as quiche is at its best served warm.


Top tip; have a pastry baking session and keep the home made, blind baked pastry cases in the freezer for speedy midweek suppers. No need to defrost, just fill and bake!

Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: