1singlepie crust (savory or puff pastry - homemade or store bought)
1.1poundscauliflower broken into pieces & steamed very al dente (drain and towel dry well)(250 grams)
¾cuppancetta (chopped)(100 grams)
3tablespoonsfreshly grated parmesan cheese
½-1tablespoonfresh parsley (finely chopped)
½-¾cupshredded cheese (firm mozzarella, fontina or gruyere - a soft creamy cheese)
Pre-heat oven to 400F (200C). Lightly grease and flour a 8-9 inch pie dish.
In a small/medium pan add the olive oil, pancetta, shallot and garlic, cook until the pancetta is lightly golden, let cool.
In a medium pot steam the cauliflower pieces until very al dente approximately 2-4 minutes. Then drain and towel dry.
In a large bowl beat the eggs, salt and pepper. Add the parmesan cheese and parsley, combine, then fold in the cauliflower. Set aside.
Roll out the pie pastry and place in the prepared pie dish, prick the bottom well with a fork. Sprinkle half the pancetta mixture on the bottom, top with the egg mixture, shredded cheese and remaining pancetta mixture. Fold the overlapping pastry on top of the filling. Bake for 15 minutes then lower the oven to 350F (180C) and continue to bake for another 20-25 minutes or until set and crust is golden brown.
If the pie starts to brown too much too soon, cover with foil and continue baking.
Any leftover pie should be covered in plastic or stored in an airtight container and stored in the fridge. It will keep for 2-3 days in the fridge.The pie can also be frozen either baked or unbaked. It will keep for 1-2 months in the freezer. It can also be baked from frozen, although it will take longer to bake.