Cauliflower Crust Quiche

By • March 26, 2018 0 Comments

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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

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Makes 8 slices

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/c cups shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 10 slices chicken bacon, chopped
  • 1/2 tablespoon fresh ground pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Filling: Wisk the eggs with the heavy cream, then add the cheeses. Add the cooled vegetables and the bacon. Mix well.
  6. 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.

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