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Prep time
1 hour 30 minutes
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Cook time
2 hours
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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
Ingredients
- filling
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1
large Vidalia onion, chopped
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2
medium zucchini, sliced thin
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2
medium yellow squash, sliced thin
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1 cup
Italian cheese blend
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1.5 cups
shredded parmesan
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7
eggs
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1 tablespoon
white pepper
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2 tablespoons
oregano leaves
- cauliflower crust
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1
head cauliflower
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1
egg
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1 cup
sour cream
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1 cup
parmesan cheese
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1 cup
Italian blend cheese
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1 teaspoon
five spice powder
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1 teaspoon
coriander
Directions
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crust: quarter the cauliflower; oil and roast at 450F for 45 minutes
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crust: break the roasted cauliflower into chunks and place into food processor; add all of the remaining ingredients for the crust
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crust: process the mixture to a smooth texture
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crust: pour and press into a 12-13 inch quiche or tart pan
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crust: bake at 350F until browned and hardened to the touch; remove and cool
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filling: caramelize onion in EVOO; add zucchini and squash to soften and slightly brown; slightly cool
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filling: beat eggs with cheeses, white pepper, and oregano; added the vegetables (reserve 1/2 cup parmesan)
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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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