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4.67 from 6 votes

Cheesy Vegetable Quiche with Cauliflower Crust

A cheesy quiche loaded with veggies, baked in a low-carb, gluten free, and deliciously seasoned cauliflower crust.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Servings: 8 slices

Ingredients

CAULIFLOWER CRUST

  • 1 medium head of cauliflower stems removed
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

FILLING

  • 1/2 of a medium sized yellow onion chopped (about 1/3 cup)
  • 1 large bell pepper chopped (I used orange)
  • 1-10 ounce package of frozen chopped spinach thawed and drained
  • 2 cloves garlic chopped
  • 4 large eggs
  • 2 large egg whites
  • 1 cup milk I used skim
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces shredded cheese
  • grated Parmesan cheese as needed approximately 2 Tablespoons

Instructions

CAULIFLOWER CRUST

  • Spray an 8″ or 9″ pie dish with non-stick spray and set aside. 
  • Cut cauliflower into pieces, removing as much stem as possible and keeping the florets. Rinse the florets in a strainer or colander. 
  • Pulse florets in a food processor until they resemble corn meal. Place in microwave safe bowl and cook for 5 minutes. When fully cooked, set aside and allow to cool for 10 minutes.
  •  After cauliflower is completely cooled, use a strong kitchen towel to wring out all of the moisture. Transfer dry cauliflower back to bowl.
  • Preheat the oven to 450ºF. In a small bowl, blend together Parmesan cheese, egg, and spices. Add to cooled cauliflower and mix together with your hands.
  • Transfer dough to pie dish, smoothing it out with your hands, making sure to spread it evenly to cover the bottom and the sides of the dish.
  • Bake crust for 15-20 minutes until edges are brown and overall crust starts browning. Allow to cool on wire rack while you prepare the filling.

FILLING

  • Preheat oven to 350ºF. Blot or squeeze out as much moisture as you can from your thawed spinach. If you heated your spinach to thaw it, make sure it is cool enough to handle. Put dry spinach in a large bowl and set aside.
  • Spray a large skillet with non-stick spray and heat over medium-high heat. Add chopped onion, garlic, and pepper (and a pinch of salt and black pepper) and cook for 5-6 minutes, stirring frequently, or until tender. Spoon cooked vegetables into the bowl with the spinach. Stir to combine and allow to cool.
  • In a medium size bowl, preferably with a spout, whisk the eggs, egg whites, milk, salt, and pepper until thoroughly combined. Set aside. 
  • Spoon spinach and vegetable mixture into cauliflower crust, top with shredded cheese, and pour the egg mixture evenly on top of cheese layer. Sprinkle with grated Parmesan cheese and freshly ground black pepper.
  • Bake quiche for 40 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving. Cover tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw in refrigerator overnight and bake at 350°F until warmed through, about 25 minutes.

Notes

Recipe adapted from Sally's Baking Addiction
You may certainly leave this quiche crustless or consider making your own crust!