Summary

Ingredients

• 100 g flour, ideally unbleached
• 0.25 teaspoon ¼ salt
• 50 g butter, unsalted, cold
• some water, (ice water)

For the filling:

• 225 g cauliflower, cooked, divided into small florets
• 25 g butter
• 50 g onion (s), finely diced
• 3 egg (s), devious
• 300 milk, creamy (3.8% fat)
• 25 g cheese, rated (e.. Cheddar)
• salt and pepper

For the sauce:

• 350 g apricot (s), (cooked or canned)
• 150 ml vegetable stock, dark
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ ginger powder, alternatively grated ginger (approx. 1 )
• 1 dash Tabasco
• 3 tablespoon sherry
• salt and pepper

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Instructions

1. For the quiche:
2. Mix the flour and salt, add the butter in small pieces and rub the dough with your fingers until it has a crumbly consistency. Only add enough water to make the dough soft but not sticky. Shape the dough ball and let it rest in the refrigerator for at least 30 minutes in foil.
3. Roll out the cold dough thinly on a floured surface and line a round springform pan (20 cm diameter) with it. Cover with foil and put back in the refrigerator.
4. Preheat the oven to 200 ° C and prepare the filling:
5. Fry the onion cubes in butter until golden brown. Whisk eggs with milk and cheese, season with salt and pepper and use a skimmer to remove the onions from the pan and add to the egg and cheese mixture. Fold in the cauliflower florets as well.
6. Spread the filling on the dough, bake in the oven for about 20 minutes. Then reduce the heat to 180 ° C and bake for another 10 minutes.
7. Open the oven door and let the quiche cool for a few minutes to increase the cut resistance.
8. Remove from the mold and serve warm or cold. Serve with the apricot sauce. A crispy salad also goes very well with it.
9. For the sauce:
10. Puree the apricots and add the broth to a thin puree.
11. Add the remaining ingredients and season with salt and pepper to taste. Bring to a simmer over medium heat, stirring constantly. Reduce the heat and simmer gently for another 5 minutes, stirring occasionally. Pour into sauce boat and serve.
12. The apricot sauce can also be eaten cold.