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  • Serves 6
  • 25 mins prep
  • 50 mins cook

Cauliflower and corn quiche

Cauliflower and corn quiche

Cauliflower and corn quiche, egg recipe, brought to you by Woman's Day

Ingredients

Cauliflower and corn quiche

  • 2 cups plain flour
  • 185 g butter, chopped
  • 1 egg, beaten, plus 4 extra
  • 1 tbsp chilled water
  • 300 ml cream
  • 1/2 steamed, cooled cauliflower head, cut into florets
  • 1 zucchini, thinly sliced
  • 125 g can creamed corn
  • 1/2 cup shredded tasty cheese
  • 2 tbsp grated parmesan

Steps

Cauliflower and corn quiche

  1. Preheat oven to very hot, 220°C.
  2. In a food processor, combine flour and butter; pulse until mixture resembles crumbs. With motor running, add egg and enough water until a dough forms. Wrap in plastic wrap; chill 15 minutes.
  3. Roll pastry between two sheets of baking paper until 3mm thick (to fit a 32cm quiche pan). Ease into pan; trim edges. Prick with a fork; chill 15 minutes.
  4. Bake blind 10 minutes. Remove paper and weights. Bake a further 6-8 minutes, until base is lightly golden.
  5. In a jug, whisk extra eggs and cream together; season.
  6. Arrange cauliflower, zucchini and corn in pastry case. Pour egg mixture over. Sprinkle with combined cheese.
  7. Bake 25-30 minutes, until filling sets. Serve warm in wedges.

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