Cauliflower Crust Quiche

Name: Cauliflower Crust Quiche
Ingredients: Cauliflower Crust; 1 head cauliflower, quartered; 1/2 cup shredded parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 egg; 2 tablespoons 5-spice powder; 2 tablespoons coriander; Quiche Filling; 6 eggs; 1/2 cup heavy cream; 1 medium sweet onion, diced; 1 red bell pepper, diced; 1 small head broccoli, chopped; 1/2 cup shredded cheddar cheese; 1/2 cup shredded parmesan cheese; 10 slices chicken bacon, chopped; 1/2 tablespoon fresh ground pepper

17 ingredients

6 steps

Ingredients

Cauliflower Crust
1 head cauliflower, quartered
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
2 tablespoons 5-spice powder
2 tablespoons coriander
Quiche Filling
6 eggs
1/2 cup heavy cream
1 medium sweet onion, diced
1 red bell pepper, diced
1 small head broccoli, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
10 slices chicken bacon, chopped
1/2 tablespoon fresh ground pepper

Directions

1

Crust: Quarter the head of cauliflower and arrange on a parchment-covered baking tray. Drizzle generously with EVOO and sprinkle with spices. Roast for 30 minutes at 450F until toasty brown.
2

Filling: Lightly caramelize the onions in EVOO. Add the pepper and heat thoroughly, then add the broccoli. Stir over medium heat for 10-15 minutes. Add black pepper. Remove the mixture from the heat and cool slightly.
3

Crust: When it is ready, cool the cauliflower slightly and add the pieces to a food processor. Process to a fine consistency and add the cheese and the egg. Process to smooth. The consistency will be rather like a thick mashed potato and not dough.
4

Crust: Press the cauliflower mixture into a baking dish that has been sprayed with oil. Make a crust ridge and press to flatten with your hand. Bake at 400F for 20 minutes until golden brown. Remove and reduce the oven to 350F.
5

Filling: Wisk the eggs with the heavy cream, then add the cheeses. Add the cooled vegetables and the bacon. Mix well.
6

Assembly: When the crust is just warm to the touch, add the egg mixture and spread evenly. Bake for 30 minutes at 350F, until completely firm.

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