Jim has started a new tradition at every meal; “Is there meat in this he asks?”  No was his answer.  Again there is no quantity listed with the recipe.  In Nashville we have a free magazine called Edible Nashville.  They talk about chefs, restaurants, farmers, dessert specialists and deli specialities.  This recipe is by Teresa Blackburn.  Her blog is foodonfifth.com so I am assuming she is in the restaurant business somewhere on Fifth Avenue downtown.  We have 1/2 leftover for another day, probably Monday as Monday and Tuesday I have promised to help with getting the LBN invites out.  

Ingredients:

8 oz. baby cauliflower, chopped, stems separated

8 oz. broccolini, chopped, stems separated

EVOO

1 pie crust

1 T grainy mustard

1 1/2 C shredded Comte or Gruyere cheese, divided

2 oz. goat cheese

4 large eggs

1 C heavy cream

oregano, to taste preferably Mexican

1/4 t freshly grated nutmeg

Sea salt

Black pepper

Directions:

1. Preheat oven to 425 degrees F.
2. Spread cauliflower and broccolini on a sheet pan.  Drizzle with oil and season with salt and pepper.  Roast 12-15 minutes until browned.  Set aside and lower oven 350 degrees F.
3. Line a 9” springform pan with pie crust.  Spread mustard over bottom of crust and sprinkle with 1/2 C cheese over the top.
4. In a small pan bring some water to a boil and add salt.  Add stems/trimmings from cauliflower and broccolini and cook until for tender.  Drain.
5. In food processor or blender, add cooked trimmings, goat cheese, eggs heavy cream, oregano, nutmeg and salt and pepper to taste.  Blend until smooth and well mixed.
6. Sprinkle roasted cauliflower and broccolini over bottom crust.  Sprinkle with another 1/2 C cheese.  Gently pour blended egg mixture over all.  Top with remaining 1/2 C cheese.
7. Bake 40-50 minutes or until pie is set in middle and golden brown.  Test center with toothpick or skewer.  Cool on wire rack 1-15 minutes or until ready to serve.