GOLDEN CAULIFLOWER QUICHE

INGREDIENTS:

ALL PURPOSE FLOUR, 1 CUP: BLACK PEPPER, 1/4 TEA
QUICK OATS, 1/3 CUP: NUTMEG, 1/4 TEA
BUTTER, 7 TBL: CHEESE LONGHORN, 2 CUPS
WATER COLD, 2-3 TBL
CAULIFLOWER, 1 SMALL HEAD
ALMONDS SLIVERED ROASTED, 1/2 CUP
EGGS, 2
SKIM MILK, 1/2 CUP
MAYONNAISE, 1/2 CUP

STEPS:

OATMEAL PIE SHELL: MIX FLOUR, OATS & CUT UP BUTTER

GRADUALLY BLEND IN WATER - MAKE INTO A BALL

ROLL FLAT ON FLOUR BOARD: FIT INTO A 9" PASTRY SHELL

BAKE AT 400, FOR TEN MINUTES, LET COOL

QUICHE: BREAK CAULIFLOWER INTO FLOWERRETS (4 CUPS)

STEAM OVER BOILING WATER - 4 MINUTES - THEN PLUNGE

INTO COLD WATER, PLACE COOLED FLOWERETS INTO PIE

SHELL - SPRINKLE WITH ALMONDS

WHIRL EGGS, MILK, MAYONNAISE UNTIL SMOOTH

ADD 1 1/4 CUP CHEESE AND PEPPER AND NUTMEG (MIX)

POUR OVER FLOWERRETS ADD REMAINING CHEESE

BAKE 30-35 MINUTES.

NOTE: IF ALMONDS ARE NOT ROASTED, ROAST THEM

AT 400 FOR 10 MINUTES OR UNTIL BROWN

TIME TO PREPARE: 80 MINUTES (SERVES 6)
** SUGGESTED WINE: PINOT GRIS/GRIGIO