PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
This quiche is flavorful and creamy with a spicy kick and densely loaded with vegetables. Serve as a hearty brunch with vibrant flavors.
By Tina Wong
Castello Cheese is an historical cheese brand that started in 1893 and they create more than 40 different types of delicious cheeses. Havarti cheese is a Danish-style cow’s milk cheese that is a mild, semi-soft and creamy and this flavor has the addition of jalapeño to give it a spicy kick.
I came up with the jalapeño havarti cheese and cauliflower crustless quiche to feature the cheese. It’s an adaptation from Yotam Ottolenghi’s cauliflower cake from his recent book, “Plenty More.” I’ve chosen this recipe since most of us Americans have for the past year, been swooning over the exotic spices and vibrant flavors of Middle Eastern food that Mr. Ottolenghi introduced to us.
I thought of adding some robust flavors to this quiche and incorporating the slightly spicy havarti to make the recipe creamier and have some heat.
This quiche is flavorful and densely loaded with vegetables and cheese that will certainly be a meal in itself, just serve it with a side salad and you’re all set.
- 1 medium cauliflower (1½ pounds, 23 to 24 ounces or 650 to 700grams)
- 1 large red onion, peeled
- 7½ tablespoons (100 grams or 3.5 ounces) olive oil (I used 6 tablespoons)
- ½ teaspoon finely chopped rosemary
- 8 large eggs
- Scant 1½ cups (180 grams or 6.3 ounces) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon ground turmeric
- 1½ cups Castello jalapeño havarti cheese, cut into ½ inch cubes
- ¼ cup grated parmesan cheese
- 1 teaspoon salt
- 2 tablespoons freshly ground black pepper
- Butter, for greasing pan
- 2 tablespoons black sesame seeds
- Preheat oven to 350°F (180°C) degrees. Break cauliflower into medium florets (this will cause less mess than chopping it). Place floret in a pot with a teaspoon of salt, cover them with water and simmer for 15 to 20 minutes, until quite soft. Strain and let drip in the colander for a few minutes so they dry and cool.
- While the cauliflower is cooling, prepare the batter. Halve the red onion and cut a few thin rings off the end of one side; set them aside. Coarsely chop the remainder of your onion. Heat all of the olive oil in a saucepan and sauté the chopped red onion and rosemary together until soft, about 8 minutes. Remove from heat and allow to cool.
- Whisk eggs and olive oil and onion mixture together. Whisk flour, baking powder, turmeric, cheese, salt and black pepper together in a separate bowl and add to egg mixture, whisking to remove lumps. Stir in cauliflower gently, so most pieces remain intact.
- Line the bottom of a 9-inch (24 cm) round springform pan with parchment paper. Butter the sides generously. Put the sesame seeds in the pan and toss them around so that they stick to the sides. Pour in the cauliflower batter, arrange the reserved onion rings on top and bake cake in the center of the oven for 50 minutes, until golden brown and set.
- Serve warm or at room temperature. Before you serve the cake, be sure to run a knife around the pan.
Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.