Cauliflower Carrot Custard
One of my favorite dishes has long been a carrot cauliflower quiche. It’s too much trouble to make for just one person though. My solution is a simple crustless quicke, an everyday meal. The sweetness and creaminess of the evaporated milk adds a richness that compensates for the lack of a crust, and adds a hint of sweetness. The cauliflower is a highlight for me– I’d probably eat this instead of cake– but feel free to increase the carrots and decrease to cauliflower. Keep your total volumne of finely chopped vegetables to 1 1/4 cup or so. (BTW, finely chopped here means about 1/4″ pieces.)

Creamy Cauliflower Carrot Custard

Serves one or two

1/4 c diced carrot (about half a carrot)
1 c finely chopped cauliflower (about 1/6 head of cauliflower)
1/4 t dried marjoram
Pinch of black mustard seeds
1 T pecorino romano
1/4 c evaporated milk
1 large egg
1 T extra sharp cheddar (a flavorful swiss or emmenthaler would work well too)

Steam the cauliflower and carrot until very tender, almost soft. I generally use a Grab-it– a two-cup baking dish that has a lid and goes nicely from microwave to oven to table– and microwave it for 3-4 minutes with a teaspoon of water. Toss the cauliflower and carrots with the marjoram, mustard seeds, and pecorino romano. If you’re using a different dish, transfer the vegetables to a two-cup baking dish or custard cups. Meanwhile, beat the egg and evaporated milk together. Pour the egg mixture over the vegetables. Top with the cheddar. For silken edges, place your baking dish in a larger dish with about 1″ hot water. If you don’t mind browned edges, skip the water bath. Bake at 325 F for 20-25 minutes, or until the center is firm. Serves one with a salad, or two with and salad and roasted sweet potatoes/steamed grains (kasha complements cauliflower nicely).

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