This quiche is a complete meal in itself, although you may like to serve it with a few spices that can turn the humble cauliflower into something far more interesting. See how its done at laclassedecuisine.com !
Ingredients for 6 People:
- 250 g short crust pastry
- 450 g raw cauliflower
- 3 free range large eggs
- 375 g Labne cheese
- 100 ml light cream
- 50 g parmesan
- 60 g cornflour
- 2 tbsp chive
- Salt and freshly ground pepper
Prepare your pie crust (see: Astuce/Tip) and spread into a greased and floured tart tin . Take 450 g cauliflower florets, cut and place them in your food processor. Blend until a fine semolina. Preheat your oven to (180 °C) 385°F.
Dissolve the cornstarch in the light cream and pour it into a bowl with the Labne cheese. add eggs one at a time, mixing well, then add the grated Parmesan and chives. Finally, add the “cauliflower couscous” and stir to mix everything.
Pour the mixture into your pie crust and bake for about 45 minutes or until it is golden brown. Serve while hot with a green salad with walnuts and enjoy.