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
CRUSTLESS QUICHE
A super versatile self-crusting quiche packed with vegetables.
Provided by VJ cooks
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C fan bake.
- In a large bowl whisk eggs well then mix in the milk.
- Add the rest of the ingredients and mix together to combine.
- Pour into a greased or lined quiche dish (or baking tray) and spread out the top.
- Bake for 40 minutes until golden and cooked through. Let it sit in the dish for around 10 minutes before serving.
- Serve as a main meal with a side salad or greens. Or serve it cold the next day at a picnic or as a lunch box filler.
Nutrition Facts : Calories 332 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 790 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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
COURGETTE & RICOTTA PASTA
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
- Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
COURGETTE & RICOTTA TART
Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
- Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
- Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
- Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.
Nutrition Facts : Calories 341 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
RUSTIC COURGETTE, PINE NUT & RICOTTA TART
This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Nutrition Facts : Calories 620 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.17 milligram of sodium
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- In the bowl of a food processor, place the flour and salt. Pulse a few seconds. Add the shortening and butter. Pulse a few seconds at a time, until it has a grainy texture. Add the water and pulse until the dough begins to form a ball. Remove the dough from the processor. Form a ball with hands. Cover in plastic wrap and refrigerate for 30 minutes.
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