When Adding Cauliflower To Quiche, Follow This Simple Step For Crisp Results - Tasting Table

"You generally want to precook most veggies before adding them to quiche, since a lot of water can leak and evaporate from the vegetables during cooking. In turn, this can easily turn a custardy quiche filling or flaky crust soggy. To ensure the pastry cooks up nice and crisp, precook your cauliflower before adding it to the raw egg mixture and baking it in the oven."

"Since cauliflower has a high water content of around 92% by weight, it's especially crucial to cook it before so its cooking liquids don't water log the baked quiche. Plus, a hearty vegetable like cauliflower might very well cook at a different rate than the egg base in a standard quiche recipe. Pre-cooking cauliflower removes some of the cauliflower's moisture so it doesn't end up in the quiche, and it ensures the veggie cooks through fully - with optimal flavor."

Cauliflower contains about 92% water by weight, so precooking reduces moisture that would otherwise make a quiche custard and crust soggy. Precooking ensures cauliflower cooks through at a rate compatible with the egg base and concentrates flavor. Suitable precooking methods include steaming, roasting, or sautéing with olive oil, salt, and pepper to add caramelization and browning. After precooking, place florets in the pie crust or baking dish, pour the egg, cream, and spice mixture over them, and bake until fully set. Using precooked cauliflower yields tender florets with a juicy exterior and preserves a crisp pastry.

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