Cauliflower Leek & Sun-Dried Tomato Quiche

While helping Luiz haul his flower arrangements to the weekend craft fair in the park I walked past a vegetable stand that had INCREDIBLE cauliflower and leeks piled high. Inspiration followed.

When I sat down to write up this recipe I realized that I made this tart/quiche without using a recipe. So forgive me for the lack of exact measures. But quiches are pretty simple. They follow a formula. You can follow your inspiration, as I did with these fresh vegetables.

Preheat your oven to 375 F

Basic 9" or 10" Crust:
4 oz. cold butter (one stick), cut into small pieces
1 cup flour, can be part whole wheat
Dash salt
3 tbsp. ice water
you can add some dried spice, like tarragon or something, if you like

Make the pie crust and line a pie plate or glass baking dish. I used one a little deeper than a fruit pie dish. Put the crust in the refrigerator while you prepare the rest of the ingredients.

Quiche Filling:
1/3 to 1/2 cup grated cheese, I used parmesan
4 large eggs
1-1/2 cup milk
1 small cauliflower
3 leeks
some sun-dried tomatoes (maybe 8 or 10 pieces)

If you are not familiar with leeks, the most important thing to know is that they grow in sandy, muddy soil and this grit finds its way into the leek, between the layers. Cleaning out the grit is a must. Slice up the white portion of the leeks and place in a bowl filled with cool water. Swish the bits around to clean out the grit. Drain.

Wash and pull apart the cauliflower, cutting larger pieces up a bit. Some folks would steam the flourettes just enough to take the crunch out, but I prefer them firm in the quiche, so I did not steam them.

Slice the sun-dried tomatoes.

Sauté the vegetables in a tablespoon of oil. Spice it up with whatever fancies you.

Beat up the eggs and add the milk. For that secret touch, add a pinch or two of nutmeg (trust me).

To assemble the quiche begin by placing a thin layer of cheese across the bottom of the crust (this creates a moisture barrier and will help keep you bottom of the crust from getting soggy). Then spread your vegetable sauté evenly.

Pour your custard over everything and place it in the oven for about 40 minutes.

Enjoy!