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Cauliflower Cheese Pie
Cauliflower Cheese Pie is a savory pie made with puff pastry or pie crust, cheese, and delicious pancetta and cauliflower.
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
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) (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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.