Cheddar Cauliflower Quiche
|All purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold milk||3 Tablespoon|
|Chopped cauliflower||4 Cup (64 tbs), cooked (Fresh Ones)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Milk||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups, Divided)|
|Ground nutmeg||1⁄8 Teaspoon|
In a bowl, combine flour and salt.
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk until mixture forms a ball.
Wrap in plastic wrap; refrigerate for 30 minutes.
On a floured surface, roll out to fit a 9-in pie plate.
Place in pie plate; flute edges.
Line unpricked pastry with a double thickness of foil.
Bake at 450° for 5 minutes.
Remove foil; bake 5 minutes longer.
Spoon cauliflower into crust; top with almonds.
In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth.
Pour over almonds; sprinkle with remaining cheese.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.