Roasted Cauliflower Spinach & Pea Quiche

4.0/5 rating 1 vote
  • Serves: 4-6
  • Prep Time: 40 mins
  • Ready in: 1 hour 15 mins
  • Difficulty: Easy
  • Print:
Roasted Cauliflower Spinach & Pea Quiche
 

Ingredients

  • 1 x 24cm x 4cm baked blind shortcrust pastry shell, brushed with egg to seal
  • 1 medium cauliflower, broken into small florets
  • curry powder
  • 2-4 tbsp olive oil
  • 1 x 250g bag baby spinach, wilted in a little oil and drained really well
  • 200g frozen peas
  • 4 medium eggs
  • 600mls milk warmed
  • salt and freshly ground black pepper

Share This

Follow Phil

Method

  • Preheat the oven to 220C gas 7.
  • Place the cauliflower into a baking tray and season well with salt, pepper and a little curry powder and drizzle well with oil and roast in the oven until well coloured, in fact slightly overcook, this intensifies the cauliflower flavour really well. Then cool.
  • Turn the oven down to 180C gas 4.
  • Spread the spinach evenly into the bottom of the cooked pastry base, then sprinkle over the frozen peas.
  • Next pack in the cauliflower, nice and evenly.
  • Gently whisk the eggs and warm milk together, then season well with salt, pepper and a little more curry powder.
  • Place the quiche onto a baking tray and ¾ fill with the custard.
  • Place the tray in the oven and then fill completely once you don’t have to move the tray again.
  • Cook until just set about 35-40 minutes.
  • Once cooked carefully remove from the oven and leave to rest for 20 minutes.
  • Serve with a little fresh mint yoghurt