- Natalie Morales - https://nataliemorales.me -

Cauliflower Crust Quiche

Serves 6 to 8

Ingredients

Cauliflower Crust:
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 

Filling: 
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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. In a large glass bowl, whisk together the egg, Parmesan, mozzarella, thyme, garlic powder, and salt. Stir in the cauliflower.
  5. 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).
  6. 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.
  7. 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.