Cauliflower Cheese Pie

Name: Cauliflower Cheese Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 single pie crust (savory or puff pastry - homemade or store bought); 1.1 pounds cauliflower broken into pieces & steamed very al dente (drain and towel dry well); 1 tablespoon olive oil; ¾ cup pancetta (chopped); 1 shallot (minced); 1 clove garlic (minced); 3 large eggs; ¼ teaspoon salt; 2 dashes black pepper; 3 tablespoons freshly grated Parmesan cheese; ½-1 tablespoon fresh parsley (finely chopped); ½-¾ cup shredded cheese (firm mozzarella, fontina or gruyere - a soft creamy cheese)

User Reviews

4.9

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6 servings
Calories
245 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Cauliflower Cheese Pie

Gianna Palmer

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Cauliflower Cheese Pie is a savory pie made with puff pastry or pie crust, cheese, and delicious pancetta and cauliflower.

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Ingredients

Servings

1 single pie crust (savory or puff pastry - homemade or store bought)
1.1 pounds cauliflower broken into pieces & steamed very al dente (drain and towel dry well) (250 grams)
1 tablespoon olive oil
¾ cup pancetta (chopped) (100 grams)
1 shallot (minced)
1 clove garlic (minced)
3 large eggs
¼ teaspoon salt
2 dashes black pepper
3 tablespoons freshly grated Parmesan cheese
½-1 tablespoon fresh parsley (finely chopped)
½-¾ cup shredded cheese (firm mozzarella, fontina or gruyere - a soft creamy cheese)

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Instructions

Pre-heat oven to 400F (200C). Lightly grease and flour a 8-9 inch pie dish.
In a small/medium pan add the olive oil, pancetta, shallot and garlic, cook until the pancetta is lightly golden, let cool.
In a medium pot steam the cauliflower pieces until very al dente approximately 2-4 minutes. Then drain and towel dry.
In a large bowl beat the eggs, salt and pepper. Add the parmesan cheese and parsley, combine, then fold in the cauliflower. Set aside.
Roll out the pie pastry and place in the prepared pie dish, prick the bottom well with a fork. Sprinkle half the pancetta mixture on the bottom, top with the egg mixture, shredded cheese and remaining pancetta mixture. Fold the overlapping pastry on top of the filling. Bake for 15 minutes then lower the oven to 350F (180C) and continue to bake for another 20-25 minutes or until set and crust is golden brown.

If the pie starts to brown too much too soon, cover with foil and continue baking.

Notes

Any leftover pie should be covered in plastic or stored in an airtight container and stored in the fridge. It will keep for 2-3 days in the fridge.
The pie can also be frozen either baked or unbaked. It will keep for 1-2 months in the freezer. It can also be baked from frozen, although it will take longer to bake.

Nutrition Information

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Calories 245kcal (12%) Carbohydrates 6g (2%) Protein 12g (24%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 122mg (41%) Sodium 451mg (19%) Potassium 374mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 261IU (5%) Vitamin C 41mg (46%) Calcium 113mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	6g	2%
Protein	12g	24%
Fat	20g	31%
Saturated Fat	7g	35%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	122mg	41%
Sodium	451mg	19%
Potassium	374mg	8%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	261IU	5%
Vitamin C	41mg	46%
Calcium	113mg	11%
Iron	1mg	6%