Tuesday, April 21, 2009

Cauliflower Quiche

We had this meal a little bit ago, and I am finally getting around to posting it!

Cauliflower was on sale for 89 cents a head this week, so I bought tons of it. I love plain roasted cauliflower, and that's how I usually eat it, but I also made this quiche. I steamed the cauliflower until just tender, though you could also roast it or boil it.

1 deep-dish pie shell, unbaked
about 2 cups of cooked and well drained cauliflower
a big handful of grated cheddar
3 eggs
1 1/2 cups of milk
about 1/2 teaspoon of salt, or to taste
sprinkle of black pepper and cayenne
a pinch of dry mustard

Put the cauliflower and cheese in the pie crust. Mix the rest of the ingredients in a bowl and pour into the crust. Place the quiche on a cookie sheet and bake in a preheated 350F oven for about 50 minutes, or until a knife inserted in the center comes out clean. Let cool a bit before serving.
We also had some fried plantains (tostones) which I love, love, love.

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
About 2 cups olive or canola oil, for frying
With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
Serve immediately.

**This recipe is copied from Food Network. I don't follow a recipe when I make these, but this one should work well.

And, on the lighter side, a quick salad of lettuce, carrots, cucumbers, and mushrooms. My go-to dressing is oil and vinegar.


  1. All the pictures of your food makes it all look so good, especially the desserts. :) It is really hot in California isn't it? Hope the air is working and you are keeping cool.

  2. What a nice healthy meal. I also LOVE fried plantains, their tart sweetness is so unique.

  3. Cauliflower quiche sounds absolutely divine. Talk about delicious. Plus, what a great deal on the cauliflower! And those fried plantains...amazing!

  4. Your quiche looks wonderful. YUM!

  5. Thanks Sandy! It's supposed to cool off again.

  6. Sophie- Thank you! I love plantains as well.

  7. Wow, can I come to dinner at your house, Michele? That cauliflower quiche and tostones are making my mouth water!

  8. The cauliflower quiche looks absolutely delicious. Cauliflower is still in season here, so I am tempted to make it this weekend. I will let you know if I do.

  9. I would love to have you over Barbara! You have an open invitation next time you are in California. But, you will have to make me some lupini beans! (Or, we could just buy some.) You are the only person I know besides my dad that eats lupinis.

  10. mango- I LOVE cauliflower. Especially on sale! if you make it, I hope you like it. I am still mulling over the kiev recipe.