Are you on the hunt for a deliciously healthy dish that will impress your family and friends? Look no further than this Cheesy Vegetable Quiche with Cauliflower Crust! This innovative twist on a classic quiche not only packs a flavorful punch but also offers a gluten-free alternative that’s perfect for any meal of the day. With a crispy cauliflower crust, creamy cheese, and vibrant mixed vegetables, this dish is as nutritious as it is mouthwatering. Ready to elevate your cooking game? Dive into this recipe and discover how easy it is to whip up a quiche that’s sure to become a household favorite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 medium cauliflower, riced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1 cup milk
- 1 cup mixed vegetables (spinach, bell peppers, etc.)
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C) and line a 9-inch pie dish with parchment paper or lightly grease with cooking spray.
- Rice the cauliflower using a food processor or box grater. Place the riced cauliflower in a microwave-safe bowl and microwave for 4-5 minutes until softened.
- Transfer the cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for creating a crisp crust.
- In a mixing bowl, combine the cauliflower rice, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, 1 beaten egg, garlic powder, salt, and pepper. Mix thoroughly.
- Press the cauliflower mixture evenly into the prepared pie dish, creating a uniform crust along the bottom and sides. Bake for 15-20 minutes until golden brown.
- While the crust bakes, chop the mixed vegetables into small, uniform pieces.
- In another bowl, whisk together the remaining 2 eggs and milk. Season with additional salt and pepper.
- Remove the cauliflower crust from the oven and sprinkle the remaining cheeses and chopped vegetables over the crust.
- Pour the egg and milk mixture evenly over the vegetables and cheese.
- Return the quiche to the oven and bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let cool for 10 minutes before slicing. This allows the quiche to set and makes serving easier.
- Slice into 8 equal portions and serve warm. Can be stored in the refrigerator for up to 3 days.
Tips
- Ensure Proper Moisture Removal: After microwaving the riced cauliflower, it's essential to squeeze out as much moisture as possible. This step is key to achieving a crispy crust that won’t get soggy.
- Customize Your Vegetables: Feel free to mix and match your favorite vegetables! Spinach, bell peppers, and even zucchini work wonderfully in this quiche. Just make sure they’re chopped into small, uniform pieces for even cooking.
- Add Extra Flavor: For an added flavor boost, consider incorporating herbs like thyme or oregano into the cauliflower crust mixture or the egg filling. A pinch of red pepper flakes can also add a nice kick!
- Check for Doneness: Ovens can vary, so keep an eye on your quiche as it bakes. The center should be set, and the top should be golden brown. If the edges brown too quickly, cover them with foil.
- Let It Rest: Allow the quiche to cool for about 10 minutes before slicing. This helps the filling set and makes it easier to serve without falling apart.
- Store for Later: This quiche can be stored in the refrigerator for up to three days. It’s perfect for meal prep or as a quick grab-and-go breakfast option!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 14g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
