This month's theme was Pie. The possibilities are endless even if I hadn't been given one of the best food blogs in blogland. Yep, I was assigned my friend, Stacy of Food Lust People Love who has literally hundreds of wonderful recipes from which to choose. I could have made this wonderful Party Pecan Pie perfect for the fall or my husband's favorite, Banana Cream Pie. Perhaps, I felt like a Pizza Pie? Stacy has a great recipe for Pesto Pizza. Maybe something savory....Mmmmm Slow Cooker Beef and Guinness Pie. And then I found it! Cauliflower, Leek and Roquefort Tart, perfect!
I had some cauliflower that needed using and I served this up for dinner on a Meatless Monday and enjoyed the leftovers for breakfast the following day. Thanks Stacy!
I made a few minor changes to Stacy's recipe.
I used half and half instead of heavy cream as that was what I had in the refrigerator.
I didn't have any green onions but I still had some chives in my garden.
I used Gruyere cheese instead of Roquefort because Frank doesn't care for Roquefort.
It was still delicious but I think I would have loved it with the Roquefort or a Blue Cheese.
Cauliflower and Leek Quiche
adapted from FoodLustPeopleLove
Pastry dough for one bottom pie crust
2 T. butter
2 large leeks, whites and light green parts, well washed and thinly sliced
1/2 medium cauliflower, hard stalks removed, thinly sliced
2 egg yolks
2/3 c half and half
1/2 c sour cream
1 bunch chives, chopped
6 oz. Gruyere cheese, shredded
Blind bake crust by placing in a pie or tart pan, covering with a piece of parchment paper and filling with dry beans or baking . Place in a preheated 350* oven for 15 min. Remove parchment paper and beans. Return the crust to the oven for another 10 minutes.
While crust is blind baking, melt butter in a large saucepan over med high heat. Add the leeks and cauliflower. Season with salt and cook and stir until tender and any juices released have evaporated. Set aside to cool.
Place eggs, yolks, half and half and sour cream in a large bowl and whisk until smooth and combined. Season with the pepper and stir in the chives.
Place the vegetables into the pie crust and sprinkle the cheese over all. Pour the egg mixture over the ingredients in the pie crust and return to the oven for 40-50 minutes, until puffed and golden. Allow to sit for 15 minutes before cutting and serving. Print Recipe
Here are the rest of the Pies we are sharing this month.
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cast Iron Apple Pie by Lisa from Suburban Gourmet
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate's Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot's Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life