Tana Ramsay's Cauliflower Cheese and Bacon Quiche

A traditional hearty family favourite presented in a quiche.

1. 1

   You will need a 23cm fluted-edge tart tin, about 4cm deep with a removable base.

2. 2

   Using a lightly floured rolling pin, roll out the pastry to about the thickness of a pound coin, slightly thinner if you can.

3. 3

   Line the tart tin with the pastry, pushing it into the edges firmly, then trim off the overhanging pastry.

4. 4

   Put the base into the fridge to chill for at least 30 minutes.

5. 5

   Preheat the oven to 200C/180C fan/400F/gas 6.

6. 6

   Line the pastry case with baking parchment and fill with baking beans.

7. 7

   Bake in the oven for 10-12 minutes until the pastry is slightly colouring, then remove beans and parchment and let it have another couple of minutes – don’t let it colour too much.

8. 8

   Remove the pastry case from the oven and turn the temperature down to 170C/150C fan/325F/gas 3.

9. 9

   Put the cauliflower into a steamer and steam for 5-7 minutes, then remove and put to one side.

10. 10

    Cook the bacon in a dry pan, allowing to colour just slightly but don’t get too crisp.

11. 11

    Add the onion and cook until softened.

12. 12

    In a mixing bowl, combine the eggs, cream, cheese, chives and nutmeg with a good grinding of pepper and a pinch of salt.

13. 13

    Add the cauliflower, peas, bacon and onion and stir together until all is well coated.

14. 14

    Take care to keep the cauliflower in florets.

15. 15

    Pour the mix into the pastry case and bake in the oven for 25-30 minutes – the pastry should be golden and the filling should shake a little, it continues to set once out of the oven so leave for 10 minutes before tucking in.