Dinner: Spanish Quiche

Both eggs and cauliflower are very versatile, the cauli base on this quiche is really nice, you certainly won’t miss the taste of flour pastry (or miss the effects of the refibned carbohydrate!).

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This recipe is not difficult, but somewhat time consuming, so a weekend lunch or dinner would be a good to try it. Leftovers are also great reheated.

Base Ingredients:

  • 375g cauliflower
  • 75g ground brazil nuts (grind them in a food processor)
  • 1 egg
  • a handful of herbs ( e.g. thyme or rosemary)
  • salt and pepper

Filling Ingredients:

  • 4 eggs
  • 50ml full fat milk or cream
  • 1 leek sliced and washed
  • 1 red pepper chopped
  • 100g chorizo chopped small
  • 150g cheddar cheese sliced
  • salt and pepper

Method:

Preheat the oven to 180 deg C. Grease a quiche dish.

Put the cauliflower into a food processor and blitz into breadcrumb size pieces. Then add the ground brazil nuts, egg, herbs and seasoning and combine well. Spread into the quiche dish to cover the bottom and up the sides similar to pastry. Cook in the oven for about 20 minutes to pre-cook until the edges are starting to brown.

For the filling, gently fry the chorizo for about 5 minutes, then add the leek and red pepper for another 10 minutes to soften everything well.

In a bowl, beat the eggs, milk and salt and pepper together well.

Once the base is pre-cooked, scatter the chorizo, leeks and pepper over it. Carefully pour the beaten egg mixture over and then top with the slices of cheddar cheese.

Return to the oven to cook for a further 30 minutes. Don’t be tempted to cook for longer as the egg will go rubbery.

Enjoy with a side salad dressed with olive oil or non starchy greens.img_20161025_144233

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