Recipe Cauliflower savory pie by of 01-02-2019 [Updated on 01-02-2019]
There savory cauliflower pie it is such a good rustic that it could make cabbage love even to non-lovers of this vegetable with such a strong and decisive flavor, partly masked by the cheeses and the puff pastry shell. To prepare this savoury cake I have chosen to use parmesan, stracchino and mozzarella, but nothing prevents you from varying using, for example, scamorza, ricotta and pecorino, or other similar combinations.
Just as you could decide to use the shortcrust pastry or another base for savory pies instead of the puff pastry, or even to close it with a second disc of puff pastry ... I found it perfect this way, but if you try a variant let me know how it comes ;-)
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How to make cauliflower quiche
First clean the cauliflower, divide it into florets, wash it well and boil it in boiling salted water for about ten minutes (it depends on the size of the florets: they must be quite soft).
Drain and mash the florets with a fork.
Brown the bacon with a drizzle of oil, then add the cauliflower and let it flavor.
Remove from heat, add stracchino and parmesan, season with salt and pepper and mix by melting the cheeses.
Finally, add the diced mozzarella and mix.
Place the pastry in a mold lined with parchment paper, then add the filling, leveling the surface.
Close the edges of the pastry on the filling and prick them with the tines of a fork.
Bake for 25-30 minutes (or until the pastry is golden brown) in a preheated convection oven at 180 ° C.
Remove from the oven the cauliflower pie, let it cool and serve.