Cauliflower Crust Quiche
(Gluten-Free | Vegetarian)
1 head cauliflower Nonstick cooking spray
1 large egg
½ cup freshly grated Parmesan cheese
¼ cup shredded mozzarella cheese
1 teaspoon fresh thyme or 1⁄2 teaspoon dried thyme
¼ teaspoon garlic powder
Pinch of salt
6 large eggs
½ cup heavy cream
½ cup grated Gruyère or cheddar cheese (Gruyère is creamier but a bit sharper)
¼ cup freshly grated Parmesan cheese
Pinch of salt
Pinch of freshly ground black pepper
Pinch of cayenne pepper
Pinch of ground nutmeg
1 cup chopped broccoli florets
¾ cup thinly sliced white mushrooms
½ cup finely diced yellow onion
6 slices cooked bacon, crumbled, or ½ cup chopped ham (optional)
- Make the cauliflower crust: Cut the cauliflower into large chunks, then either grate each by hand to rice the cauliflower or pulse in a food processor until a granulated texture is achieved.
- Microwave the cauliflower in a covered dish until cooked, about 8 minutes, then uncover and allow it cool for several minutes. When it’s cool enough to handle, place the cauliflower in a double layer of cheesecloth or a clean dishtowel and squeeze out as much liquid as you can. Set aside in an uncovered bowl to dry for 1 hour.
- Preheat the oven to 425°F. Line the bottom of an 8- to 10-inch pie plate with a piece of parchment paper cut to fit. Spray the sides of the pie plate and the parchment lightly with nonstick spray.
- In a large glass bowl, whisk together the egg, Parmesan, mozzarella, thyme, garlic powder, and salt. Stir in the cauliflower.
- Evenly spread and press the cauliflower crust “dough” onto the bottom and up the sides of the pie plate, poking it in a few places toward the middle with a fork to help prevent bubbling (you may need to do this once or twice while it bakes as well, if it starts to puff up in the middle).
- Bake the crust until golden and set, 15 to 20 minutes. Set aside. Lower the oven temperature to350°F.7. Make the filling: In a large bowl, whisk together the eggs, cream, Gruyère, Parmesan, salt, black pepper, cayenne, and nutmeg. Stir in the broccoli, mushrooms, and onion. Stir in the bacon, if desired.
- Pour the egg-vegetable mixture into the cauliflower crust. Bake until the egg is set in the middle, 25 to 30 minutes. Slice into wedges and enjoy.
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