Cauliflower quiche and Carne Salada

A quiche with a strong flavor, ideal for appetizers and aperitifs

 Process:

  Stuffing:
Boil the cauliflower and chop it with a knife. Put it in a pan with oil, chopped onions, chopped Carne Salada and herbs.
Make it flavour a few minutes, season it with salt and pepper and cook for about 10 minutes.

  Quiche:
Stretch out the briseè pastry with a rolling pin. The pastry must be thick no more than 3 or 4 mm.
Place it in a baking dish and control the edges (they must adhere), then press lightly on the edge to create a pattern.
In the pan used to prepare the stuffing, add lightly beaten eggs, fresh cream and cheese.

  Finishing touch:
Mix sprinkle everything with Parmesan, bake it at 180° C for about 20 minutes, until the quiche takes a nice color.