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Cauliflower Broccoli Bacon Gratin

Quiche 'n' Tell
A rich and creamy gratin of cauliflower and broccoli
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 5


  • half cauliflower
  • an equal quantity of broccoli
  • 113 g bacon cut into thin strips
  • 1/3 cup plain flour
  • 5 large eggs beaten
  • 1 cup heavy cream
  • 2/3 cup milk
  • 80 g Gruy√®re grated
  • Salt pepper and freshly grated nutmeg


  • Preheat the oven to 425 degrees, butter an oven-proof baking dish and place on a baking sheet lined with parchment.
  • Cut cauliflower and broccoli into medium size florets and boil for no more that 10 minutes before plunging them in ice-cold water to stop the cooking and to refresh their colour. Then drain and pat dry.
  • Meanwhile fry bacon till browned but not crisp and drain. Arrange the veggies in the buttered dish topped with a scattering of bacon.
  • In a separate bowl, add the flour, slowly beating in the eggs followed by cream and milk. Season with salt, pepper and nutmeg before mixing in two thirds of the cheese.
  • Pour the mixture evenly over the vegetables, sprinkle the remaining cheese on top and bake for about 25 minutes till bubbly and golden (keep under a broiler for a few minutes if the top needs more browning).
  • Insert a skewer and if it comes out clean, it's done.


Adapted from Around My French Table by Dorie Greenspan