Cauliflower and onion quiche

Name: Cauliflower and onion quiche
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cube (20 g) Yeast; 250 g + some wheat flour (e.g. Type 1050); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-5 Tbsp Oil; 1 cauliflower; 2-3 Carrots; 1 collar Spring onions; 1/2 potty Chervil; 3 Eggs; 150 ml Milk; 75-100 g grated gouda; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 cube (20 g) Yeast
250 g + some wheat flour (e.g. Type 1050)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-5 Tbsp Oil
1 cauliflower
2-3 Carrots
1 collar Spring onions
1/2 potty Chervil
3 Eggs
150 ml Milk
75-100 g grated gouda
3 TABLESPOONS flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Crumble the yeast in a good 1/8 l lukewarm water, dissolve. Knead with 250 g flour, 1/4 tsp salt and oil until smooth. Cover and leave to rise in a warm place for about 45 minutes
2
Clean or peel and wash the vegetables. Divide cabbage into small florets. Cut carrots and spring onions into small pieces. Steam cabbage and carrots in little boiling salted water for 5-6 minutes. Drain
3
Grease angular form (25 x 30 cm) or 1/2 grease pan. Line the edge of the grease pan with folded aluminium foil. Roll out dough on flour. Line the mould or fat pan with it. Spread vegetables on top. Leave to rise for 15 minutes
4
Chervil wash, chop. Mix with eggs, milk and cheese. Season and pour over the vegetables. Sprinkle with almonds. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes