Cauliflower and Onion Quiche with Mustard

Roll out the dough and line a 23 cm dia. cake or quiche pan with it. Cover with parchment paper, bake blind.

Heat oil in a large saucepan, sauté onion slices over low heat until soft, fold in cauliflower florets and continue to sauté for 2-3 minutes, then spread evenly over the pre-baked base.

Stir mustard with flour, gradually stir in eggs, add milk in a thin stream and stir until smooth. Season well with salt and freshly ground pepper. Pour egg milk over the cauliflower and bake in the oven at 180 degrees for 35-40 minutes until the filling is set. Serve hot or cooled, dusted with paprika powder.

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