CAULIFLOWER-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions
Provided by Olivia Blum
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
- Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
- Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
- Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
- Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
- Bake for 15-18 minutes, until golden. Set aside to cool.
- Reduce oven temperature to 375°F (190°C).
- In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
- In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
- Add the spinach and cook until wilted.
- Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
- Bake for 45 minutes, or until quiche is set and slightly golden.
- Let cool for 15 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 11 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
CAULIFLOWER QUICHE
This is a great quiche recipe - high in protein, which we need every day, especially as vegetarians. It is quick and relatively easy to make. All good cooks can adapt this recipe to their own requirements and availability of certain ingredients - but it tastes the best using the ones I have suggested here. If the ingredients are organic, they will be that much better.
Provided by Christmas
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
- Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
- Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
- Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
- Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
- Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 10.5 g, Cholesterol 186 mg, Fat 14.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 7.8 g, Sodium 234.5 mg, Sugar 3 g
CAULIFLOWER AND HAM CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid.
- Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated parmesan Place pan on a baking sheet. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.
CAULIFLOWER CHEESE & BACON QUICHE
A lovely combination of cauliflower cheese and quiche Lorraine - make sure you pick the freshest cauli around
Provided by Ruth Watson
Categories Buffet, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 11
Steps:
- To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
- Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
- Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
- Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
- Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
- Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.
Nutrition Facts : Calories 752 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.23 milligram of sodium
BEEF AND CHEDDAR QUICHE
This recipe has been a family favorite for years. It's easy to prepare and perfect for a busy schedule. I've also made this recipe with salmon - substituting two cans for the ground beef and adding 1 tablespoon fresh lemon juice. It's great!
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. , Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 433 calories, Fat 32g fat (13g saturated fat), Cholesterol 143mg cholesterol, Sodium 700mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
IMPOSSIBLE CAULIFLOWER QUICHE
Make and share this Impossible Cauliflower Quiche recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes.
- Drain.
- Place in greased 9" pie plate.
- Sprinkle with onion, green pepper and cheese.
- Place remaining ingredients in blender container.
- Cover and whirl 15 seconds (or beat 1 minute with rotary beater).
- Pour into pie plate.
- Bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden.
- Let stand 5 minutes before serving.
CHEDDAR CAULIFLOWER QUICHE
A dear friend shared this recipe one year when we both had an abundance of cauliflower from our gardens. My husband and I enjoy this so much that I make it for breakfast, lunch and dinner! -Tracy Watson, Hobson, Montana
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer., Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 518 calories, Fat 41g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 424mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
STIR-FRY BEEF WITH CAULIFLOWER AND PEAS
Make and share this Stir-Fry Beef With Cauliflower and Peas recipe from Food.com.
Provided by Hey Jude
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
- Mix well with your hands.
- Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
- Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
- Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
- Remove and set aside.
- Combine sauce ingredients in a bowl.
- Heat 1 T. oil to medium-high heat in wok.
- Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
- Add beef.
- Quickly pour in sauce mixture.
- Stir-fry 2 minutes.
- Serve immediately, over steamed rice.
Nutrition Facts : Calories 275.6, Fat 18.5, SaturatedFat 4.3, Cholesterol 23.7, Sodium 883.5, Carbohydrate 9.3, Fiber 2.5, Sugar 3.6, Protein 15.3
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