-
Prep time
1 hour
-
Cook time
50 minutes
-
Makes
8 slices
Author Notes
I am definitely on the Cauliflower Band Wagon and wanted to try out a crust from the roasted cauliflower I have been using for those faux Shepherd's Pies. I had given up on crusted quiches years ago. This cauliflower-based lining is not at all like a dough, but it hangs together well and stayed quite smoothly with the quiche when cutting the slices. —Brian Coppola
Ingredients
- Cauliflower Crust
-
1
head cauliflower, quartered
-
1/2 cup
shredded parmesan cheese
-
1/2 cup
shredded mozzarella cheese
-
1
egg
-
2 tablespoons
5-spice powder
-
2 tablespoons
coriander
- Quiche Filling
-
6
eggs
-
1/2 cup
heavy cream
-
1
medium sweet onion, diced
-
1
red bell pepper, diced
-
1
small head broccoli, chopped
-
1/2 cup
shredded cheddar cheese
-
1/2 cup
shredded parmesan cheese
-
10
slices chicken bacon, chopped
-
1/2 tablespoon
fresh ground pepper
Directions
-
Crust: Quarter the head of cauliflower and arrange on a parchment-covered baking tray. Drizzle generously with EVOO and sprinkle with spices. Roast for 30 minutes at 450F until toasty brown.
-
Filling: Lightly caramelize the onions in EVOO. Add the pepper and heat thoroughly, then add the broccoli. Stir over medium heat for 10-15 minutes. Add black pepper. Remove the mixture from the heat and cool slightly.
-
Crust: When it is ready, cool the cauliflower slightly and add the pieces to a food processor. Process to a fine consistency and add the cheese and the egg. Process to smooth. The consistency will be rather like a thick mashed potato and not dough.
-
Crust: Press the cauliflower mixture into a baking dish that has been sprayed with oil. Make a crust ridge and press to flatten with your hand. Bake at 400F for 20 minutes until golden brown. Remove and reduce the oven to 350F.
-
Filling: Wisk the eggs with the heavy cream, then add the cheeses. Add the cooled vegetables and the bacon. Mix well.
-
Assembly: When the crust is just warm to the touch, add the egg mixture and spread evenly. Bake for 30 minutes at 350F, until completely firm.
See what other Food52ers are saying.