Vegetable quiche with cauliflower and sunchoke

Instructions

1. Chop cauliflower into small florets. Steam for 10 minutes in boiling water. Cool for 10 minutes and pulse in food processor until grain-like, should yield 3-4 c. Then use a cheesecloth to wring out excess water. This step is crucial as excess water will create a mushy crust, and we don't want any of that!
2. Combine dry cauliflower grains with grated Gouda cheese, egg, wild rice and seasoning until well mixed. Press crust mixture into 30 cm diameter quiche tart and push up the sides about 2-3 cm all the way around. Try to maintain consistent thickness throughout to ensure that the crust bakes evenly.
3. Bake for 20 minutes at preheated to 220 C.
4. While crust is baking, saute quiche veggies in a pan until softened. Whisk together the eggs with skim milk.
5. Fill prepared crust with sauteed veggies. Cover with shredded feta cheese. Pour egg mixture to fill quiche. Sprinkle grated Parmesan over top.
6. Bake for 45 minutes at 180 C. Quiche should be set and eggs thoroughly cooked.
7. Cut into 8 slices. Serve and enjoy!

• Servings : 8
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : Cheese and eggs, Pizza, Pasta, Spagetty, Quiches, Vegetables and site dishes
• Ingredient : Cauliflower, Caw-milk, Cheese, Cumin, Dried oregano, Eggs, Garlic, Garlic powder, Gouda cheese, Ground black pepper, Jerusalem artichokes, Leek, Mushrooms, Onion, Parmesan cheese, Quiche, Salt, Sunflower oil, Wild rice, Zucchini