Perhaps I should have called it Autumn Green Cauliflower Quiche instead, as the colours in this quiche are reflective of the autumnal trees around me, but then that would me getting all poetic or pretentious - depending on your view - so I stick with Burnt Green Cauliflower Quiche as some of the cauliflower florets peeking out of the quiche are tinged a little from over baking.
This Quiche was made with a whole head of Green Cauliflower - If you haven't seen what a green cauliflower looks like, then please click here to see it in the raw.
The photograph of the Quiche was taken a day after it was made, so the glossy topping had muted overnight in the fridge. Still as anyone who knows, Quiche is good to eat hot, warm or cold.
I am sharing a slice of Burnt Green Cauliflower Quiche with The VegHog who is hosting #EatYourGreens this month. There is plenty of time to join in, so please do.
Serves 8 as an accompaniment
Adapted and based on this recipe.
Blind baked shortcrust pastry lining a 8 - 9 inch fluted tin
1 medium cauliflower (green, purple or ordinary), broken into florets
250ml milk or double cream
1 teaspoons grainy mustard
100g cheddar cheese, crumbled
Salt and pepper to taste
For the cauliflower: steam until tender but still with a bit of bite, then drain and allow to cool.
Carefully and evenly spread on the shortcrust pastry.
place the steamed cauliflower over the blind baked shortcrust pastry.
Pour over the creamy egg mustard mixture.
Then evenly scatter over the grated cheese.
Bake gas mark 4/180oc for 40 - 45 minutes or until golden.
Allow to cool, before serving.