Summer Quiche with Cauliflower Crust (modified)

August 27, 2018
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Photo by Brian Coppola
  • Prep time 1 hour 30 minutes
  • Cook time 2 hours
  • Makes 8 servings
Author Notes

A variation on a theme I have used before. The end of summer is filled with fresh zucchini and yellow squash. I was tempted to top this in the last 10 minutes of (uncovered) cooking with some shredded prosciutto… maybe next time. —Brian Coppola

What You'll Need
  • filling
  • 1 large Vidalia onion, chopped
  • 2 medium zucchini, sliced thin
  • 2 medium yellow squash, sliced thin
  • 1 cup Italian cheese blend
  • 1.5 cups shredded parmesan
  • 7 eggs
  • 1 tablespoon white pepper
  • 2 tablespoons oregano leaves
  • cauliflower crust
  • 1 head cauliflower
  • 1 egg
  • 1 cup sour cream
  • 1 cup parmesan cheese
  • 1 cup Italian blend cheese
  • 1 teaspoon five spice powder
  • 1 teaspoon coriander
  1. crust: quarter the cauliflower; oil and roast at 450F for 45 minutes
  2. crust: break the roasted cauliflower into chunks and place into food processor; add all of the remaining ingredients for the crust
  3. crust: process the mixture to a smooth texture
  4. crust: pour and press into a 12-13 inch quiche or tart pan
  5. crust: bake at 350F until browned and hardened to the touch; remove and cool
  6. filling: caramelize onion in EVOO; add zucchini and squash to soften and slightly brown; slightly cool
  7. filling: beat eggs with cheeses, white pepper, and oregano; added the vegetables (reserve 1/2 cup parmesan)
  8. pour the egg mixture into the cauliflower shell; bake covered loosely with Al foil at 350 for 60-70 min; uncover, top with remaining parmesan, and dust with oregano and basil; bake another 10 minutes

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