Last Thursday a friend sent me an email with Yotam Ottolenghi's recipe for Cauliflower Cake. When Friday rolled around and the theme announced, cauliflower popped into my head as an unsung hero of winter vegetables. Turning to the Flavor Bible for inspiration, I decided to tinker with cauliflower, blue cheese, bacon and apple as flavors that both complement and contrast one another. The blue cheese I used, Buttermilk Blue, is a lovely mellow, yet flavorful blue that is creamy, bold without being overpowering, and has a delicate finish. The resulting quiche is rich and tangy with just a hint of sweetness. A note about the tart technique: I followed Judy Rodgers' very descriptive and well-written technique to make dough for Pâte Brisée or all butter crust. It produces lovely, smooth dough very easily, resulting in a flaky, buttery crust.

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