This is a modification of my original recipe, which has evolved a bit over time, particularly how I treat the cauliflower crust. —Brian Coppola
large head cauliflower
shredded parmesan cheese
large Vidalia onion, chopped
red bell pepper, chopped
small bunch broccoli crowns
Italian blend cheese
cheddar cheese blend
half and half
In This Recipe
crust: quarter the cauliflower; break into pieces; spray with oil and roast at 450F for 45 minutes (until browned and nutty)
crust: break the roasted cauliflower into chunks and place into food processor; add all of the remaining ingredients for the crust
crust: process the mixture to a smooth texture
crust: pour and press into a 12-13 inch quiche or tart pan
crust: bake at 350F until browned and hardened to the touch; when I originally made this, I timed it at about 20 minutes, which gave a crust but not cohesion (it's cauliflower after all). So now I cook it for about 45 minutes, until it is more leathery and to where a spatula can begin to lift the end; remove and cool completely
filling: caramelize onion in EVOO, about half-way through add the red pepper, and near the end, add the broccoli. Cover the pan and remove from the heat to darken the broccoli, about 10 minutes. Uncover and let cool slightly.
filling: beat eggs with the half and half, the Italian and cheddar cheeses, the white pepper, and herbs.
filling: when the vegetables have cooled, add them and mix into the egg mixture
pour the egg mixture into the cauliflower shell; bake covered loosely with Al foil at 350F for 30-40 min (until it is mostly firm); uncover, top with asiago, and cook for another 10-20 minutes. Forget timing this by minutes. Use the look. The custard needs to set up mostly in the first round, and then should be firmed, browned and not burned in the second round.