- Cook Time: 30 minutes
1 1/2 cup cauliflower florets, steamed
1 1/2 cup mushrooms, sliced
Salt and pepper
1/2 cup lardons/bacon
1 tbsp butter
2 leeks, sliced
1 red bell pepper, diced
1 pre-rolled puff pastry
1 packed cup of Comte cheese
1 cup heavy cream
Preheat the oven to 400 F. Mix the cooled cauliflower with the mushrooms, season with salt and pepper, then set aside.
Brown the lardons in a frying pan, remove and set aside. Add the butter, leeks and pepper to the same pan, then saute until the leeks are tender. Press the pastry into a pie plate, stab all over with a fork, then spread with the leek mixture. Place the cauliflower and mushrooms on top of the leeks and sprinkle with the cheese.
Beat the eggs and cream together until well blended, then pour into the pie plate. If desired, sprinkle with the browned lardons.
Bake in the preheated oven for 25-35 minutes until set.