Rainbow Quiche

For the dough, sift the flours onto a work surface and spread the butter pieces on top. Sprinkle with salt.

Roughly chop with a dough card, then rub between your hands and knead into a smooth dough while adding the wine. Wrap the dough in plastic wrap and refrigerate for about 1 hour.

Preheat the oven to 180 °C top and bottom heat.

Cover a baking tray with baking paper, spread the cauliflower florets on it, season with salt and pepper, drizzle with olive oil and cook in the oven for 20 minutes. Then take them out.

Remove the dough from the refrigerator and roll out on floured work surface until about 3-5 mm thin.

Line a 24 cm quiche pan with wavy sides with the dough and press the edges evenly.

Prick the bottom several times with a fork, cover with a piece of baking paper, fill with the pulses and blind bake in the oven for about 25 minutes.

Take out, remove the pulses and baking paper and leave to cool slightly. Reduce the oven temperature to 160 °C.

Beat eggs in a bowl and mix with milk. Season with salt and pepper and stir in about 100 g of the cheddar. Pour the mixture into the pre-baked base, put in the cauliflower florets and sprinkle with the remaining cheese.

Bake the quiche in the oven for about 30-35 minutes.

Take out, let cool slightly.

Serve the cauliflower cheddar quiche garnished with small radicchio leaves and cut into pieces.

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