Sunshine Crustless Quiche
We like this Ottolenghi inspired quiche (or as he calls it a ‘cake’) as it makes use of two good food sources of Vitamin D namely egg and cheese. We’ve adapted it a bit.
1 small cauliflower, broken into smaller 3cm pieces (450g)
1 medium red onion (170g)
20 -30 ml olive oil
½ tsp finely chopped rosemary or thyme
15 g basil, chopped
120 g plain flour, sifted
1 ½ tsp baking powder
1/3 tsp ground turmeric
100-150 g coarsely grated parmesan cheese mixed with cheddar cheese (can be reduced fat cheddar cheese)
Melted butter or oil to line the tin
1 tbsp black sesame seeds
1 tsp black onion or mustard seeds
Salt and black pepper
Preheat oven to 200 . C.
- Place the cauliflower florets in a saucepan and add 1 teaspoon of salt. Cover with water and simmer for 15 minutes until the florets are soft. Strain and set aside in a colander to dry.
- Cut 4 round slices, each 0.5cm thick off one end of the onion and set aside. Coarsely chop the rest of the onion and place this on a small pan with the oil and rosemary or thyme. Cook for 10 minutes on a medium heat, stirring from time to time until soft. Remove from heat and set aside to cool. Transfer the cooked onion to a large bowl, add the eggs and basil, whisk well and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently trying not to break up all the florets.
- Line the base and sides of a 24cm springform cake tin with baking parchment. Brush the sides with melted butter or oil , mix together the sesame seeds and mustard seeds and toss them around the inside of the tin so that they stick to the sides. Top with the cauliflower mix and arrange the reserved onion rings on top. Place in the centre of the oven and bake for 45 minutes, until golden brown and set. Remove from the oven and leave for at least 20 minutes before serving.