Cauliflower, red onion and lardon quiche

Preparation

Method for the shortcrust pastry

1. Take the butter out of the fridge 1 hour in advance.

2. Cut into small cubes.

3. Add the flour, salt and butter to a large bowl

4. Knead until you have obtained a pebbly texture.

5. Pour in the water and continue kneading until you have a smooth ball of shortcrust dough.

6. Wrap the pastry in cling film and keep cool.

Method for the filling

1. Remove the leaves from the half cauliflower, and cut the heart into small florets. Rinse in cold water.

2. Cook the cauliflower for around 15-20 minutes in salted boiling water, or steam for 30 minutes. Set aside.

3. Peel and dice the red onion.

4. Heat the olive oil in a pan and fry the onion for about 5 minutes, stirring regularly.

5. Add the bacon lardons and continue cooking for another 5 minutes.

6. Stir in the honey, then add the white wine.

7. Leave to simmer until the wine has fully reduced. Set aside.

8. Preheat the oven to 180°C.

9. Roll out the shortcrust pastry and set it in a tart pan.

10. Place a sheet of baking paper over the centre, then pour on some pie weights or dried legumes.

11. Pre-bake the crust for 10 minutes. Remove the film and the pie weights once the timer goes off.

12. In a salad bowl, beat the eggs together with the cream, salt and pepper.

13. Add the onions and lardons, and mix.

14. Arrange the cauliflower florets on the pre-baked crust.

15. Pour the egg, cream, onion and bacon mixture over the cauliflower.

16. Sprinkle with grated emmental cheese and bake the quiche for around 40 minutes.