|Peach Pie With Sugar Sprinkles|
For the quiche, I steamed, until fork tender, the cauliflower in salted water after washing and separating the flowerets. While the cauliflower was steaming I fried a pound of bacon that I had cut into 1/4" crosswise strips. This took about 15-20 minutes, giving me time to whisk 10 large eggs into 2/3 cup all purpose flour and 1 teaspoon of salt. When this mixture was fairly smooth (some very small flour lumps are OK) I poured in 2 cups heavy cream, 1 1/3 cup whole milk and 1/4 teaspoon nutmeg...freshly grated is best. When this was all whisked together I added cheese from my fridge that needed using. Some Swiss or Gruyere would have been delicious, however, with the children in mind, I used a combination or some fresh Mexican queso, American processed cheese slices, and some other wrapperless but very flavorful cheese that needed using. I grated or chunked them all and added these cheeses to my mixture...about 1/2 pound of cheeses were used. I then added a teaspoon of salt and several turns of freshly ground pepper.
I greased a large baking dish and covered the bottom with the steamed cauliflower. I added the cheesy mixture, sprinkled the browned and drained bacon to the top, and then placed the dish into a preheated 375^ oven where it baked for about 40 minutes or until my table knife inserted into the middle came out clean.
The idea for my quiche came from Dorie Greenspan's Around my French Table. I adapted her "gratin" to meet my family's needs and to use what I had on hand. I was attracted to the recipe as I went through the book and saw the mouthwatering photo next to her "Cauliflower-bacon Gratin" recipe.
Now that I have eaten so many lovely fruits and veges, I think I will finish the week with some baked goods and treats.