225 grams flour
140 grams cold unsalted butter, roughly cubed
1 large egg yolk
2-3 tablespoons ice-cold water
1 small cauliflower broken into small florets
½ red onion sautéed in olive oil, salt and pepper
3 large free-range eggs
284 ml cream
6oz finely grated cheese (a mixture of cheese is good)
salt and pepper
To make the pastry, cut the cold butter into the flour until it has a breadcrumb like appearance. Whisk the egg yolk with 2 tbsp water and pour in. Mix the pastry by hand and knead for a few minutes but not overworking. Pat into a thick disc, wrap in plastic wrap and chill for 30 minutes or up to 48 hours.
Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang.
Chill for 30 minutes. Preheat oven to 375 degrees.
Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water’s back to the boil. Drain well and leave to cool. Sautee onions with olive oil, salt and pepper and let cool.
Combine eggs, cream, and all the grated cheese, sprinkle with salt and pepper.. Stir in the cauliflower and then pour the mixture into the case, lay the onion on top. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.