Cauliflower cheese quiche

The crust can be prepared a day ahead and chilled. The finished quiche can be refrigerated for up to 2 days, then reheated.

Cauliflower crust

1	Cauliflower, small/medium (Main)
½ cup	Parmesan cheese, finely grated
1 large	Egg, lightly beaten
1 tsp	Italian herbs, dried

Filling

400 g	Spinach, coarse stalks removed, chopped (Main)
2 tsp	Olive oil
1	Small onion, diced
1	Red capsicum, seeded and diced
2 cloves	Garlic, crushed
1 ¼ cups	Tasty cheese, aged, finely grated
4 large	Eggs
¾ cup	Milk

Directions

1. To make the crust, discard the leaves and stalks from the cauliflower. Place the cauliflorets in a sieve and wash. Drain well. Pulse in batches in a blender or food processor, until they resemble breadcrumbs. Place in a large microwave bowl. Cook on high for about 5 minutes, stirring often, until tender. Cool. Place in a sieve and press out any excess water. Return to the dry bowl.
2. Combine the cheese, egg, herbs and seasonings and add to the cauli. Mix well.
3. Preheat the oven to 220°C. Lightly oil a 23cm quiche dish. Press the mixture onto the base and sides. Bake for 20-25 minutes until the crust starts to brown. Cool.
4. To make the filling, steam the spinach, until limp. Cool, chop finely, then press out any excess moisture.
5. Preheat the oven to 180°C.
6. Heat the oil in a frying pan. Pan-fry the onion and capsicum, until softened. Stir in the garlic then add to the spinach. Cool. Spoon into the cauliflower crust. Top with 1 cup of the cheese.
7. Whisk together the eggs, milk and seasonings and pour over the filling. Sprinkle with the remaining cheese.
8. Bake for 45 minutes or until the filling is set. Cool for 5 minutes before slicing into wedges.

More cheesy eggy recipes from Jan

• Mini cheese and bacon tartlets
• Mozzarella crusted seafood bake