How to make Cauliflower and Gorgonzola Quiche?
This recipe takes 85 minutes for 6 servings, medium difficulty.
Combine French and Italian cuisine with our cauliflower and gorgonzola quiche recipe.
45 min
Prep time
40 min
Cook time
6
Servings
Medium
Difficulty
1h25
Total time
Oven
Cooking method
Lunch
Meal type
What ingredients for Cauliflower and Gorgonzola Quiche?
How to prepare Cauliflower and Gorgonzola Quiche?
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1
Soak the tomatoes in warm water beforehand to rehydrate them.
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2
Cook the cauliflower in florets for 20 min in boiling salted water (or even better, steam it so that it absorbs less water).
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3
Drain, mash with a fork, and let it rest to get rid of any vegetable water.
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4
Pre-bake the pastry crust for 10 minutes at 230°C (Th. 8) in a tart mold (28 cm diameter), after pricking it with a fork.
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5
Reduce the Gorgonzola into cream, in a small saucepan, over low heat (or in the microwave, 2 min on low power for an 850 W oven).
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6
Drain the tomatoes and cut them into small pieces.
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7
In a mixing bowl, combine the cauliflower, melted Gorgonzola, tomatoes, ricotta, egg yolks, aromatic herbs.
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8
Salt and pepper to taste.
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9
Mix well to obtain an homogeneous mixture.
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10
Gently fold in the 2 beaten egg whites, previously whipped into stiff peaks with a pinch of salt.
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11
Fill the pre-baked crust with this mixture, smooth the surface, and optionally draw some patterns with the tines of a fork.
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12
Bake for 40 min.
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13
If the quiche is not golden, broil it for a few minutes.
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14
Serve warm with a green salad.
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Frequently asked questions
Preparation takes 45 minutes and cooking takes 40 minutes, for a total of 85 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using oven. Follow the detailed steps above for best results.
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