This quiche-like tart is delicious for breakfast, lunch or dinner and it’s a great way to use leftover cauliflower. You can do this in stages too. Sometimes I prep the crust, bacon and cauliflower the day before and then just bake the egg custard with everything in it the next day.
Preheat oven to 375.
Blind bake pie crust in a tart pan. To do this, roll out a pie crust about 1/8” thick and 2-3” wider than the tart pan. Carefully lift the crust and place it in the tart pan (you can wrap it around a pin or gently fold in quarters to do this without breaking it). Press the crust to the inside edge of the pan with your fingers so that the crust is flush against the pan. Use a rolling pin over the top of the pan to break off any excess dough and create flat top edge. Use a fork to poke holes in the crust to release steam while it bakes. Place a parchment sheet cut to the size of the tart pan over top of crust and add baking beads or dry beans to weigh down. Bake crust for about 15-20 minutes until lightly golden. Remove beads/beans and parchment and set pan with crust aside.
Meanwhile, cook about 3 strips of bacon in oven until lightly crisp and break into 1” pieces. If not using leftovers, roast about 1 C. cauliflower florets with 1 T. olive oil, salt and pepper on a sheet pan for about 15 minutes until tender and lightly golden.
In a medium bowl, combine 4 eggs with about 1/2 C. cream and 1/2 C. milk, salt and pepper, and 1 T. chopped chives. Set aside.
Then it’s time to assemble and bake. Place tart pan with baked pie crust on a baking sheet. Add cauliflower and bacon pieces into tart pan. Pour egg custard mixture over top and place in oven for about 25 minutes until egg is set. Remove from oven and garnish with chopped chives, if desired.