Cauliflower Flan (quiche) with Leek

You can really make this in any order, but it?s probably best to make the pastry, the filling then the sauce.

Pastry:

4 ozs. Plain or self-raising flour

Large pinch of salt and pepper

2 ozs. White vegetable fat or ½ butter and ½ fat

In a small glass ?

1 teaspn. Brown sugar dissolved in 4 tbls. cold water and 1 tblspn. Sunflower oil.

Place all ingredients in a food processor, pulse process together until a nice pastry ball is formed. Pat it together and chill, (covered), in the fridge for at least 20 mins.

On a floured surface, roll out the pastry to the size to fit your (greased) flan dish, prick pastry with a fork and bake until ?not quite cooked through properly? ? approx. 10 mins. Remove from the oven. You could sprinkle some semolina over the base as this may stop a soggy bottom! Put it back into the fridge while you make the filling.

Filling:

1 cauliflower, cut in quarters, cut out the core and break into small florets (approx. 1 lb. ? (500g))

1 small or ½ large leek (white part) ? thinly sliced

Couple of crushed cloves of garlic

Salt and Pepper

Large pinch of dried Corriander,

Approx. 1 tbl; Soy Sauce or Temari

Couple of tablespoons of olive oil and a knob of butter

Saute the leek slices in the hot, melted oil and butter. Stir frequently so they don?t brown.

Add the florets ? stirring frequently.

Add your seasonings.

Cook until the veg. are just softened ? taste, and test with a skewer ? remove from the heat. Leave to cool down.

You can add a small amount of water to the pan, to help steam the veg. a little quicker. This will mostly evaporate anyway ? but do stir often so the veg. don?t stick to the pan.

Sauce:

In a bowl/jug - mix together well:

1/4pt milk

2-3 tbls. - any mix of the following: creme fraiche, cream, yogurt

2 beaten eggs

approx. 3 ozs. (to your taste) your favourite hard cheese - grated

Salt and Pepper

Corriander seeds (nice to dry fried these for a couple of mins, then blend to powder - and sieved to remove 'bits').

small handful of Pine kernels - if you fancy.

Season well.

Oven: 190 C