Cauliflower Beef Quiche

Name: Cauliflower Beef Quiche
Ingredients: Pastry for single-crust pie (10 inches); 1 cup shredded cheddar cheese, divided; 1 pound ground beef; 1 celery rib, chopped; 1 medium onion, chopped; 2 cups fresh or frozen cauliflowerets, cooked and drained; 4 large eggs; 1-1/2 cups evaporated milk; 1 tablespoon butter or margarine, melted; Dash each paprika and pepper; Grated Parmesan cheese

11 ingredients

1 steps

Ingredients

Pastry for single-crust pie (10 inches)
1 cup shredded cheddar cheese, divided
1 pound ground beef
1 celery rib, chopped
1 medium onion, chopped
2 cups fresh or frozen cauliflowerets, cooked and drained
4 large eggs
1-1/2 cups evaporated milk
1 tablespoon butter or margarine, melted
Dash each paprika and pepper
Grated Parmesan cheese

Directions

1

On a floured surface, roll out pastry to fit a 10-in. pie plate. Line pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 5-8 minutes or until light golden brown. Remove foil. Sprinkle 1/2 cup cheese over crust. In a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Spoon half of the meat mixture into the crust; top with cauliflower and the remaining meat mixture and cheddar cheese. In a bowl, beat eggs, milk, butter, paprika and pepper. Pour over the filling. Sprinkle with Parmesan cheese. Bake at 375° for 15 minutes. Cover edges with foil. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.