While Victor was perusing the Washington Post the other day, he came across a recipe for a quiche that sounded so good, he had to make it! And I’m really glad he did!

I had recently been to the Produce Store – 185th Produce just a couple of miles from us – and we had plenty of good things to fill it with. Having a local produce store is great – it really beats the major supermarkets for price and local availability. And, they sell growlers of local beers!

To make it even better, in these Days of Covid, it’s never wall-to-wall crowded. Lots of fresh air circulation and social distancing.

The premise of the recipe is pretty straightforward and there is a lot of flexibility to make it your own. The original recipe called for broccoli. We had half a head of cauliflower, so Victor started there.


Quiche with Cauliflower, Gorgonzola, and Walnuts

adapted from the Washington Post


  • One (9-by-10-inch) sheet frozen puff pastry, thawed
  • 1 cup cauliflower florets
  • 4 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
  • 1 cup cherry or grape tomatoes, sliced in half
  • 1/2 cup peas
  • 1/4 cup (about 1 ounce) roughly chopped walnuts
  • 4 green onions, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup light cream
  • 4 large eggs
  • Finely grated zest from 1 lemon
  • 1 teaspoon fine sea salt
  • 1 clove garlic, minced (about 1 teaspoon)


Place rack in the center of the oven and preheat to 400°F. Line the bottom and sides of an 8-by-8-by-2-inch baking pan with parchment paper so you have a few inches of overhang. Roll the pastry sheet to a 12″ square and place in pan with the dough come up the sides to hold the filling in.

Cut the cauliflower florets into bite-size pieces. Scatter the florets, peas, tomatoes, Gorgonzola, walnuts, green onions, and red pepper flakes evenly over the pastry.

In a medium bowl, whisk together the cream, eggs, lemon zest, salt and garlic, then pour the mixture over the quiche filling.

Place the pan in the oven and bake for about 30 minutes, until the pastry is cooked through and just starting to brown and the center of the quiche is slightly wobbly.

Remove from the oven and let the quiche rest in the pan for 10 minutes. Then, remove from pan, peel away the parchment, slice and serve warm or at room temperature.

We had half for dinner – warm – and half, today, for lunch – cold. It was excellent both ways.

I can see more of this in our future…