Serves 6-8
This recipe is a little more complicated than most we post, but we think you’ll agree it’s worth the extra effort. Serve this for brunch or lunch alongside crisp bacon or a seasonal salad. To make your prep more manageable, blanch the cauliflower and make the crust the day before. Your remaining work will be stress-free and delicious.
Crust:
2 cups grated potatoes
½ teaspoon salt
1 egg, beaten
¼ cup minced onion
Filling:
1 medium cauliflower, broken into small florets
4 eggs
½ cup milk
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
1 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons chopped fresh parsley
2 cups grated Point Reyes Toma (8 oz)
Preheat the oven to 400°F.
Generously grease a 9-inch pie pan.
Make the crust:
Place grated potatoes in a colander placed over a bowl. Toss the potatoes with ½ teaspoon salt and set aside for 10 minutes. Press out the excess water.
Combine potatoes, beaten egg and onion in a medium bowl. Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
Bake for 35-40 minutes, until golden brown. Remove crust from the oven, and reduce the temperature to 350°F.
Meanwhile, make the filling:
Bring a pot of water to a boil. Carefully add cauliflower to the water, and blanch, cooking for about 3 minutes. Remove from heat and drain.
In a medium bowl, beat together eggs, milk, ½ teaspoon of salt and the pepper. Set aside.
Melt butter in a large skillet over medium heat. Add cauliflower, onions, garlic, and more salt, to taste. Cook until lightly browned, about 5 minutes. Add parsley and cook an additional 5-10 minutes, until cauliflower is fork tender.
Remove from heat.
Assemble Quiche:
Sprinkle half of the Toma over the potato crust. Add the cauliflower mixture, then the remaining cheese. Pour the milk-egg mixture over the top.
Bake for 35-40 minutes or until set.
Remove from the oven and serve.
