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You can use a 9-inch deep dish pie plate if you don't have a spring form pan. Save the trimmings from the cauliflower and broccolini to whirl up with the eggs.
Ingredients
- 8 ounces baby cauliflower, chopped
- 8 ounces broccolini, chopped
- olive oil
- 1 pie crust, store-bought or your favorite homemade
- 1 tablespoon grainy mustard
- 1 1/2 cups Comte or Gruyere cheese, divided
- 2 ounces goat cheese
- 4 large eggs
- 1 cup heavy cream
- Mexican oregano, to taste
- 1/4 teaspoon freshly grated nutmeg
- sea salt
- freshly ground black pepper
Preparation
1. Preheat oven to 425F. Spread cauliflower and broccolini on sheet pan. Drizzle with olive oil and season with salt and pepper. Roast 12-15 minutes until browned. Set aside and lower oven to 350F.
2. Line 9-inch springform pan with pie crust. Spread mustard over bottom of crust and sprinkle 1/2 cup Comte cheese over top.
3. In small pan, bring some water to a boil and add salt. Add stems/ trimmings from cauliflower and broccolini and cook until fork tender. Drain.
4. In food processor or blender, add cooked trimmings, goat cheese, eggs, heavy cream, oregano, nutmeg, and salt and pepper to taste. Blend until smooth and well mixed.
5. Sprinkle roasted cauliflower and broccolini over bottom of crust. Sprinkle with another 1/2 cup Comte cheese. Gently pour blended egg mixture over all. Top with remaining 1/2 cup Comte cheese.
6. Bake 40-50 minutes or until pie is set in middle and golden brown. Test center with toothpick or skewer. Cool on wire rack 10-15 minutes or until ready to serve.
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