April 15, 2015

Bok choy and bacon quiche with cauliflower crust

It’s Orange F.O.O.D week right now and I am probably doing more eating and sampling than cooking at present. It’s the perfect time to be in Orange, beautiful colours, a treasure trove of amazing produce and have I ever mentioned the exceptional wines on offer?

My of my favourite and regular jaunts for beautiful ingredients is the Agrestic Grocer located at 426 Mitchell Highway, Orange always posts fresh and vibrant produce on their facebook page and it was this week that local Bok Choy came into store. Usually I do often think bok choy works well plunged into some spicy saucy number however today I’m whipping it into a gluten-free cauliflower crusted quiche.

My other favourite providore in town is A Slice of Orange at 200 Anson Street, Orange. They happened to announce almost the same day that Trunkey Creek’s nitrate free bacon arrived in-store…bacon + bok choy = a delicious quiche filling!

Lately, I’ve been experimenting with coconut flour. My creations have been mostly dissapointing so not for sharing, although I keep reading up on so many benefits that coconut flour can provide; rich in dietary fibre, packed with protein and high in beneficial fats. It absorbs alot as I’ve realised so you need to use alot of eggs when using it for example in baking.

The cauliflower crust worked out almost perfectly…neglected to take photos of this gorgeous golden crust however trust me, it’s worth a try. If you don’t like the concept of a crust that is not pastry then feel free to use gluten-free pastry or any other shortcrust pastry as your base for this filling.  This dish makes a great brunch with the addition of salad or even mid-week dinner as it will last a day quite well in the fridge and you can re-heat slowly in oven. It is not difficult, but will take a little time to prepare.

Quiche just out of oven

Ingredients: Serves 6-8 (1 hour and 15 minutes hour preparation and cooking time)

Cauliflower crust

1 medium to large cauliflower, florets removed and chopped evenly*

1 large egg

3 teaspoons of coconut flour

1/2 cup parmesan cheese – exclude if you prefer a dairy free crust and use one less teaspoon of coconut flour.

2 cloves garlic minced

1/2 teaspoon dried oregano or herbs of preference

Salt and pepper for seasoning

*cauliflower stalks can be used in other dishes, stirfrys, soups – don’t discard!

Quiche filling

1 tablespoon olive oil

10 rashers of nitrate free bacon (rind removed) finely chopped

1 brown onion finely chopped

2 cups of finely chopped bok choy (firmly packed)

1 corn cob with kernels removed

6 eggs

3/4 cup unsweetened almond milk

3 Tablespoon coconut flour sifted

1/2 teaspoon baking powder

Salt and pepper to season

Optional: 1/4 teaspoon of paprika or chilli powder

Method:

1. Pre-heat oven to 220 C or (210 C fan-forced) and grease and line a 20cm / 8 inch cake tin or alternatively shallow pie dish.

2. Process cauliflower until finely chopped and immediately stop before it becomes too fine and place into microwave proof bowl for 8 minutes to cook. Tip into a clean dry tea towel and allow to cool for a few minutes. Continue to dry out completely squeezing as much liquid through the tea-towel into the bowl as it needs to be as dry as possible.

3. In a bowl mix the cauliflower with the egg, garlic, parmesan, oregano, and stir briskly when adding coconut flour. I usually give the salt & pepper grinder about 4 twists to season.

4. Press out evenly with fingers in cake tin/oven dish until bottom is covered and the sides are approximately 3-3.5cm high. Take care as if you were carefully shaping pastry; mine was approximately 4mm thick.

5. Bake in oven for 15-20 minutes until you have an even golden brown colour then remove and cool.

6. Meanwhile using a (preferably non-stick) frying pan over a medium heat, cook bacon for five minutes and then add olive oil and saute onion until softened. Turn off heat and add bok choy and corn and any additional seasoning.

7. In a bowl whisk 6 eggs, almond milk, baking powder together and then add coconut flour slowly and stir quickly. Add remaining ingredients from pan into the bowl to combine.

8. Pour carefully into tin ensuring you stop when it reaches the top edge of crust. (mine just reached the top of my crust). Place into oven for approximately 35 minutes until it does not wobble or a skewer comes out clean from the middle. Rest in cake tin for 10-15 minutes and then remove.

Serve with salad of choice and enjoy!

Bok choy and bacon quiche with cauliflower crust

 

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