Comments on: Cheesy Vegetable Quiche with Cauliflower Crust

By: Lynn

Lynn — Thu, 24 Sep 2026 10:43:22 +0000

In reply to Joan. Hi, Joan-- that should work just fine, as long as you cook it as instructed in the recipe. Let me know how it turns out! And if you could do me a favor and leave a review for the strawberry cake, that would be so helpful to me and others looking to make the recipe :)

By: Joan

Joan — Thu, 24 Sep 2026 00:38:18 +0000

This recipe looks terrific and I can’t wait to try it this weekend. I didn’t read all the comments, but I wonder about making this a bit easier by using frozen riced cauliflower? Thanks!
P.S. I made your strawberry cake; it was heavenly!

By: Lynn

Lynn — Tue, 19 Aug 2025 19:39:18 +0000

In reply to Elaine. Hi, Elaine-- that would be fine, too!

By: Elaine

Elaine — Tue, 19 Aug 2025 19:01:10 +0000

Question: would it be ok to sautee or bake the riced cauliflower (on lower heat)to get more of the water out via evaporation? Still squeeze after cooling but not so much work?

By: Lynn

Lynn — Sat, 07 Dec 2024 12:15:53 +0000

In reply to Mila. Hi, Mila-- yes! Any way you can soften the cauliflower is fine. Enjoy!

By: Mila

Mila — Fri, 06 Dec 2024 19:19:00 +0000

The recipe sounds really good, I wanna make it but I don’t have a microwave. Do you think I can steam the cauliflower first and then blend it? Or what would you suggest?)
Thanks in advance🙏🏻

By: Lynn

Lynn — Sun, 08 Sep 2024 11:07:06 +0000

In reply to Jan.

Hi, Jan! You are always welcome to put the recipe into a calorie calculator to find out the nutrition information. The majority of the recipes on my site have the nutrition information, but this is something I have to manually enable individually on each recipe. With 600+ recipes on my site, the fact that I’ve only had this capability for a couple of years, and my endless to-do list for creating and perfecting content so that it’s as informative as possible for my readers PLUS creating new content weekly and spending time with my family, it’s not something that will be 100% done any time soon. It’s a work in progress. I removed your 3-star rating since you do not appear to have made the recipe and, in my opinion, even if you absolutely loved the taste of it, I don’t think “not having nutrition information” is a reason to remove stars on a rating. Anyway, thanks for stopping by. I’ll update the information right away, on this Sunday morning at 7am 🙂

By: Jan

Jan — Sat, 07 Sep 2024 17:26:35 +0000

Would be a great recipe if you included how many calorie to 1 serving,

By: Lynn

Lynn — Mon, 08 Nov 2021 15:10:42 +0000

In reply to Tera. Step 5 gives freezing instructions-- let me know if you have any other questions!

By: Tera

Tera — Mon, 08 Nov 2021 13:17:04 +0000

Hi! Thanks for the recipe, going to try it today! I would like to make many and freeze some. Anything I should know about to do this?

By: Lynn

Lynn — Tue, 16 Feb 2021 23:44:20 +0000

In reply to Jeff. That sounds amazing, Jeff! Thank you so much for your glowing review!

By: Jeff

Jeff — Tue, 16 Feb 2021 19:36:00 +0000

Hey Lynn – this recipe is amazing! I made it for my mum who follows a keto diet, but we all loved it! And the leftovers were just as good as the first round. The only sub I made was whipping cream for the milk as that was all we had in the house (and threw in some bacon because … well … everything is better with bacon right) and it was fantastic! In fact, it reminded me of a cheese and onion tart I used to eat in a little French restaurant in London so … I’ve just made it again replacing all the veg with beautifully softened almost caramelised onions. Can’t wait to try it out.