Ingredients
1 cup all-purpose flour1/4 teaspoon salt1/3 cup shortening3 tablespoons cold whole milk4 cups chopped fresh cauliflower, cooked1/2 cup slivered almonds, toasted2 large eggs1/2 cup whole milk1/2 cup mayonnaise1-1/2 cups shredded cheddar cheese, divided1/8 teaspoon ground nutmeg1/8 teaspoon pepper
Preparation
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic; refrigerate for 30 minutes.
Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer.
Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
