Quiche with cauliflower and blue cheese
Quiche with cauliflower and blue cheese


Line a round oven tin with the short crust pastry. Boil the cauliflower florets for around 6 - 8 minutes. Drain and leave to cool.

Place the cauliflower on the bottom of the oven tin. Crumble the blue Stilton on top. Whisk together the eggs with the cream and season with salt and pepper.

Pour the mixture on top of the cauliflower/cheese.

Bake in an 180C (gas mark 5) oven for around 40 - 45 minutes, until the quiche has set and is slightly browned.


Serve with a green salad. Et voila!


  • ½ cauliflower, cut in florets
  • 125 g Blue Stilton
  • 250 ml double cream
  • 4 medium eggs
  • Ready-rolled short crust pastry
  • Salt and pepper