Quiche with cauliflower

by Selwyn
Any category, Any kitchen, French cuisine, Kish, Pastries and desserts, Prescriptions
6 February 2023
1 min read

Ingredients portion 6

Wheat flour 250 g

Butter 125 g

Chicken egg 4 pieces

Milk 3.5% 150ml

Sour cream 20% 150 g

Cauliflower 250 g

Mustard 1 tablespoon

Ground black pepper to taste

Salt to taste

Emmental cheese 60 g

Cooking instructions 1 hour

1 The cakes and sauce are prepared as per the recipe – only the sauce needs mustard.

2 Boil water in a small saucepan and put the cauliflower in it for two to three minutes. Put the blanched cauliflower into a bowl.

3 Arrange the crusts on a wire shelf lined with paper. Place the finely diced emmental in the crusts, then the cabbage stripped into florets. Gently pour the sauce over the crusts.

4 Put the rack into the oven preheated to 200 degrees for forty minutes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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