Cheesy Vegetable Quiche with Cauliflower Crust
Cheesy Vegetable Quiche with Cauliflower Crust might be a good recipe to expand your side dish recipe box. This gluten free recipe serves 8 and costs $1.14 per serving. One serving contains 175 calories, 14g of protein, and 10g of fat. It is an affordable recipe for fans of Mediterranean food. Many people made this recipe, and 280 would say it hit the spot. If you have salt, oregano, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It is brought to you by Fresh April Flours. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is good. If you like this recipe, take a look at these similar recipes: Cheesy Vegetable Quiche with Cauliflower Crust, Bacon Cheddar Quiche with Cauliflower Crust, and Bacon Cheddar Quiche with Cauliflower Crust.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 40 minutes
Ingredients:
1 large bell pepper, chopped (I used orange)
¼ teaspoon freshly ground black pepper
1 medium head of cauliflower, stems removed
1 large egg
2 large egg whites
4 large eggs
1-10 ounce package of frozen chopped spinach, thawed and drained
2 cloves garlic, chopped
¼ teaspoon garlic powder
1 cup milk (I used skim)
half of 1 medium yellow onion, chopped (about 1/3 cup)
½ teaspoon dried oregano
½ cup grated Parmesan cheese
grated Parmesan cheese as needed (approximately 2 Tablespoons)
¼ teaspoon salt
½ teaspoon salt
4 ounces (1 cup) shredded cheese
Equipment:
pie form
sieve
food processor
kitchen towels
microwave
bowl
oven
wire rack
frying pan
whisk
Cooking instruction summary:
Spray an 8 or 9 pie dish with non-stick spray and set aside. Cut cauliflower into pieces, removing as much stem as possible and keeping the florets. Rinse the florets in a strainer or collander. Pulse florets in a food processor until they resemble corn meal. Place in microwave safe bowl and cook for 5 minutes. When fully cooked, set aside and allow to cool for 10 minutes. After cauliflower is completely cooled, use a strong kitchen towel to wring out all of the moisture. Transfer dry cauliflower back to bowl. Preheat oven to 450F. In a small bowl, blend together Parmesan cheese, egg, and spices. Add to cooled cauliflower and mix together with your hands. Transfer dough to pie dish, smoothing it out with your hands, making sure to spread it evenly to cover the bottom and the sides of the dish. Bake for 15-20 minutes until edges are brown and overall crust starts browning. Allow to cool on wire rack while you prepare the rest of your quiche filling. Preheat oven to 350F. Blot or squeeze out as much moisture as you can from your thawed spinach. If you heated your spinach to thaw it, make sure it is cool enough to handle. Put dry spinach in a large bowl. Spray a large skillet with non-stick spray and heat over medium-high heat. Add chopped onion, garlic, and pepper (and a pinch of salt and black pepper) and cook for 5-6 minutes, stirring frequently, or until tender. Spoon cooked vegetables into the same bowl with your spinach, stir to combine, and allow to cool. In a medium bowl, preferably with a spout, whisk the eggs, egg whites, milk, salt, and pepper until thoroughly combined. Spoon spinach and vegetable mixture into cauliflower crust, top with shredded cheese, and pour the egg mixture evenly on top of cheese layer. Sprinkle with grated Parmesan cheese and freshly ground black pepper. Bake for 40 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving. Cover tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw in refrigerator overnight and bake at 350F until warmed through, about 25 minutes.
Step by step:
1. Spray an 8 or 9 pie dish with non-stick spray and set aside.
2. Cut cauliflower into pieces, removing as much stem as possible and keeping the florets. Rinse the florets in a strainer or collander.
3. Pulse florets in a food processor until they resemble corn meal.
4. Place in microwave safe bowl and cook for 5 minutes. When fully cooked, set aside and allow to cool for 10 minutes. After cauliflower is completely cooled, use a strong kitchen towel to wring out all of the moisture.
5. Transfer dry cauliflower back to bowl.
6. Preheat oven to 450F. In a small bowl, blend together Parmesan cheese, egg, and spices.
7. Add to cooled cauliflower and mix together with your hands.
8. Transfer dough to pie dish, smoothing it out with your hands, making sure to spread it evenly to cover the bottom and the sides of the dish.
9. Bake for 15-20 minutes until edges are brown and overall crust starts browning. Allow to cool on wire rack while you prepare the rest of your quiche filling.
10. Preheat oven to 350F. Blot or squeeze out as much moisture as you can from your thawed spinach. If you heated your spinach to thaw it, make sure it is cool enough to handle. Put dry spinach in a large bowl.
11. Spray a large skillet with non-stick spray and heat over medium-high heat.
12. Add chopped onion, garlic, and pepper (and a pinch of salt and black pepper) and cook for 5-6 minutes, stirring frequently, or until tender. Spoon cooked vegetables into the same bowl with your spinach, stir to combine, and allow to cool.
13. In a medium bowl, preferably with a spout, whisk the eggs, egg whites, milk, salt, and pepper until thoroughly combined. Spoon spinach and vegetable mixture into cauliflower crust, top with shredded cheese, and pour the egg mixture evenly on top of cheese layer. Sprinkle with grated Parmesan cheese and freshly ground black pepper.
14. Bake for 40 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving. Cover tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw in refrigerator overnight and bake at 350F until warmed through, about 25 minutes.
Nutrition Information:
covered percent of daily need
