Thursday, 21 January 2010

Cauliflower Flan (quiche) with Leek

You can really make this in any order, but it’s probably best to make the pastry, the filling then the sauce.


4 ozs. Plain or self-raising flour

Large pinch of salt and pepper

2 ozs. White vegetable fat or ½ butter and ½ fat

In a small glass –

1 teaspn. Brown sugar dissolved in 4 tbls. cold water and 1 tblspn. Sunflower oil.

Place all ingredients in a food processor, pulse process together until a nice pastry ball is formed. Pat it together and chill, (covered), in the fridge for at least 20 mins.

On a floured surface, roll out the pastry to the size to fit your (greased) flan dish, prick pastry with a fork and bake until ‘not quite cooked through properly’ – approx. 10 mins. Remove from the oven. You could sprinkle some semolina over the base as this may stop a soggy bottom! Put it back into the fridge while you make the filling.


1 cauliflower, cut in quarters, cut out the core and break into small florets (approx. 1 lb. – (500g))

1 small or ½ large leek (white part) – thinly sliced

Couple of crushed cloves of garlic

Salt and Pepper

Large pinch of dried Corriander,

Approx. 1 tbl; Soy Sauce or Temari

Couple of tablespoons of olive oil and a knob of butter

Saute the leek slices in the hot, melted oil and butter. Stir frequently so they don’t brown.

Add the florets – stirring frequently.

Add your seasonings.

Cook until the veg. are just softened – taste, and test with a skewer – remove from the heat. Leave to cool down.

You can add a small amount of water to the pan, to help steam the veg. a little quicker. This will mostly evaporate anyway – but do stir often so the veg. don’t stick to the pan.


In a bowl/jug - mix together well:
1/4pt milk
2-3 tbls. - any mix of the following: creme fraiche, cream, yogurt
2 beaten eggs
approx. 3 ozs. (to your taste) your favourite hard cheese - grated
Salt and Pepper
Corriander seeds (nice to dry fried these for a couple of mins, then blend to powder - and sieved to remove 'bits').
small handful of Pine kernels - if you fancy.
Season well.

Oven: 190 C

Put veggies into (partially baked) flancase, pour sauce over and bake till browning and the 'custard' has set. (The sauce should well cover the veggie mix.)

This can also be made with Brocolli.

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