Cauliflower quiche with spicy apricot sauce

Ingredients for 4 servings:

• 100 g flour, ideally unbleached
• ¼ tsp salt
• 50 g butter, unsalted, cold
• some water (ice water)
• 225 g cauliflower, cooked, cut into small florets
• 25 g butter
• 50 g onion(s), finely diced
• 3 eggs, beaten
• 300 milk, creamy (3.8% fat)
• 25 g cheese, grated (e.g. Cheddar)
• salt and pepper
• 350 g apricot(s) (cooked or from the can)
• 150 ml vegetable broth, dark
• ½ tsp cinnamon powder
• ½ tsp ginger powder, alternatively grated ginger (approx. 1 tsp)
• 1 dashes Tabasco
• 3 tbsp sherry
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian, refined

For the quiche: Mix the flour and salt, add the butter in small pieces, and rub the dough with your fingers until it has a crumbly consistency. Add just enough water to make the dough soft but not sticky. Form a ball of dough and let it rest in the refrigerator, wrapped in foil, for at least 30 minutes. Roll out the cold dough thinly on a floured surface and line a round springform pan (20 cm diameter) with it. Cover with foil and return it to the refrigerator. Preheat oven to 200°C and prepare the filling: Fry the diced onions in butter until golden brown. Whisk the eggs with the milk and cheese, season with salt and pepper, and remove the onions from the pan with a slotted spoon and add them to the egg and cheese mixture. Fold in the cauliflower florets. Spread the filling over the dough and bake in the oven for about 20 minutes. Then reduce the heat to 180°C and bake for another 10 minutes. Open the oven door and let the quiche cool for a few minutes to increase its firmness. Remove from the tin and serve warm or cold. Serve with the apricot sauce. A crisp salad also goes well with it. For the sauce: Puree the apricots and add the stock until a thin purée forms. Add the remaining ingredients and season with salt and pepper to taste. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer gently for 5 minutes, stirring occasionally. Pour into a sauceboat and serve. The apricot sauce can also be eaten cold.