Cauliflower And Corn Quiche - cooking recipe

Ingredients

2 1/3 cups flour
12 tbsp (1 1/2 sticks) butter, chopped
1 None egg, beaten
1 1/4 cups heavy cream
1/2 head cauliflower, cut into florets and steamed
1 None zucchini, thinly sliced
1/2 cup canned creamed corn
1/2 cup shredded Cheddar cheese
2 tbsp grated Parmesan cheese

Preparation

Preheat the oven to 425\u00b0F.
For the pastry, combine flour and butter in food processor; pulse until mixture resembles crumbs. With motor running, add egg and enough ice-cold water (about 1 tbsp) until a dough forms. Wrap in plastic wrap; refrigerate 15 mins.
Roll pastry between two sheets of parchment paper until large enough to fit a 12-inch tart pan with removable bottom. Press pastry into pan; trim edges. Prick with a fork; refrigerate 15 mins.
Line pastry with parchment paper and fill with pie weights or dried beans. Bake 10 mins. Remove paper and weights. Bake a further 6-8 mins, until crust is lightly golden.
For the filling, whisk eggs, cream and creamed corn in a large bowl. Season.
Arrange cauliflower and zucchini in crust. Pour egg mixture over top. Sprinkle with combined cheese.
Bake 25-30 mins, until filling sets. Serve warm in wedges.