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Cod and Cauliflower Quiche

Flaky poached cod and roasted cauliflower baked into a rich egg custard, set in a flaky pie crust.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Servings: 6
Calories: 385
Ingredients Method

Ingredients
  

  • 1 store-bought or homemade pie crust 9-inch, single crust
  • 2 cups small cauliflower florets
  • 2 tablespoons olive oil
  • 12 oz cod fillet
  • 5 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded Gruyere
  • 2 tablespoons fresh chives chopped
  • Kosher salt and freshly cracked black pepper
  • Pinch of nutmeg

Method
 

  1. Blind bake the crust at 400F for 15 minutes with pie weights, then 5 more minutes without. Reduce oven to 375F.
  2. Toss cauliflower florets with olive oil, salt, and pepper. Roast at 400F for 15-18 minutes until golden-brown.
  3. Poach the cod in simmering water for 6-8 minutes until it flakes easily. Drain and flake into large pieces.
  4. Whisk together the eggs, cream, milk, salt, pepper, and nutmeg until combined.
  5. Scatter half the Gruyere in the crust, layer in the cauliflower and cod, top with chives and remaining cheese. Pour the custard over everything.
  6. Bake at 375F for 35-40 minutes until set with a slight jiggle in the center. Rest for at least 15 minutes before slicing.