November 13, 2013

Bacon Cheddar Cauliflower Quiche

Good news! My kitchen has now arrived from Canada. Some attrition, unfortunately - my mother's ceramic bread bowl did not make it in one piece, my Lagostina Dutch Oven arrived misshapen and with a dented lid, and my 8" square tempered glass pan was shattered into fragments. The spider was bent out of shape (but has now been bent back into shape, more or less), and the plastic smoothie-blending cup was also broken. Sigh. The packers appear to have had no concept of load shift.

So now, I get to reassemble my spice collection, purchase some staple items (flour, cornstarch, yeast, baking powder, live herbs for the window sill in the kitchen, for example), draft some dinner menus, get cooking, and take some pictures!

In the meantime, please consider this delightful quiche as a brunch option:

Bacon Cheddar Cauliflower Quiche

You will need:

- Your favourite pie crust, lining the pie plate of your choice (this one is a small, six-inch (?) pie plate).
- crisply cooked bacon, crumbled finely, enough to cover the bottom of the pastry
- a layer of grated cheddar
- enough cooked cauliflower to loosely cover the layers below it (make sure the cauliflower is not wet)
- another layer of grated cheddar
- a royale mixture (eggs beaten with milk, seasoned with salt, pepper, Tabasco sauce, any any other seasoning you like)

For a 9" quiche I use a royale made from 3 eggs and 2/3 cup of 1% milk, but you can use any set-custard ratio that pleases you, sized for whatever pan you are using.

Pour the royale carefully over the other ingredients so that they maintain their positions. If you like a golden, glossy crust, dip a brush in the royale and carefully brush a little over the exposed upper portion of the crust.

Preheat your oven to 350 F and bake for 45 to 50 minutes (for a full sized quiche, a bit less for a smaller one - start checking at 30 minutes), or until the crust is golden and the filling is slightly puffed and firmly set. Allow to stand for 5 minutes before cutting, for easiest removal.

Here it is "in the raw", just before it went into the oven:

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