Shockingly, you won’t miss the traditional flakey crust when you make this delicious Cauliflower Crust Quiche. The crispy and cheesy vegetable crust compliments the savory egg filling bringing an additional herbed flavor.
Quiche with Cauliflower Crust
I am a huge fan of carbs and can easily make a meal purely out of bread and be genuinely happy about it. I also wholeheartedly believe the crust, whether it’s pie, quiche, pizza, or bread is just as important and delicious as the filling or toppings.
A few years ago when cauliflower became the rage replacement for crusts and rice I wasn’t immediately on board. It took some deliciously prepared cauliflower recipes with loads of cheese-covered disguising ingredients to change my thinking.
Though I like and eat the flowery white vegetable often I quickly learned, not all cauliflower recipes are created equal. Just as some pizza crusts, and bagels (as New York City so prominently displays) are not the same.
After several attempts, I shockingly came upon a quiche with a cauliflower crust that was delicious. The filling was a traditional egg custard with only a few add-ins such as bacon and cheese. I say shockingly because I was doubtful the recipe could taste as good as the flaky floured original. But the crispy cheesy crust paired perfectly.
Ingredients in Cauliflower Crust
This low carb quiche crust requires the following ingredients:
- Riced Cauliflower: this vegetable is the base of the crust and can be ground down into a small rice-like substance using a food processor. Most grocery stores also sell “riced” cauliflower fresh in the produce section or also frozen.
- Parmesan Cheese: the bulk of the flavor comes from the parmesan cheese, which can be shredded or grated. I prefer to use grated, which makes a more even and flat mixture.
- Egg: to hold the mixture together you need 1 large beaten egg.
- Garlic Powder: this spice is purely optional, but it adds a nice savory flavor to the crust. You can also swap it out for other spices or seasonings.
- Salt and Pepper: If you’re making a plain quiche adding additional seasonings such as salt and pepper helps to balance out the flavor, however, if you want to add these ingredients to the filling you can leave them out of the crust.
How to Make a Quiche with Cauliflower Crust
- Cook Cauliflower. Heat olive oil in a skillet over medium-high heat and add the riced cauliflower. Cook, stirring occasionally until it begins to brown.
- Prepare Crust. Place the cauliflower into a bowl and let it cool before adding the cheese, garlic powder, salt, and pepper. Stir the ingredients together and then add the beaten egg.
- Cook Crust. Heat the oven to 425ºF and grease a 9-inch pie pan. Press the cauliflower mixture into the bottom and sides of the prepared pie dish. Cook for 12 minutes or until golden brown.
- Prepare Filling. Whisk the eggs, heavy cream, milk, salt, and pepper together (stir in add-ins). Pour the mixture into the pre-baked crust.
- Bake. Decrease the heat to 350ºF and cook the whole quiche for 40 to 55 minutes until the center is set. Let cool for 10 minutes before slicing.
Quiche Filling Recipes
Now that you’ve got the base of the quiche prepared you can add whatever filling options you’d like. If you want to keep this a low carb recipe I recommend adding ingredients, such as fats and proteins only. Below are some recipe options I like to make, however, you can simply make a plain quiche filling, which is just as delicious and perfect for brunch.
- Ham, Cheddar, and Chive: add 1/2 cup diced ham, 1 cup shredded cheddar cheese, and 2 tablespoons of chopped chives into the base filling.
- Spinach, Feta, and Onion: 3 cups chopped fresh spinach, and 1/2 onion diced (saute in oil before adding into the filling), 1/2 cup crumbled feta.
- Bacon and Cheese: cook 4 strips of bacon and crumble before stirring into the egg mixture. Then add 1/2 cup of shredded cheese.
- Mushroom and Parmesan: saute 4 ounces of sliced mushrooms and 1/4 cup leeks in oil before stirring into the egg mixture. Add shredded parmesan cheese.
- Broccoli and Cheddar: steam 1 cup of broccoli florets before stirring into the egg mixture. Add 1/2 cup shredded cheddar cheese.
Can You Freeze Quiche with Cauliflower Crust?
Yes. Quiche can be frozen before baking or after. To freeze a quiche before baking the crust will need to be partially blind-baked. Then place the quiche on a tray or pan to freeze. Cover in thick aluminum foil or place in a freezer-safe bag to store for up to one month.
Can You Make this Quiche Ahead of Time?
Yes. Once the quiche is fully prepared let it sit on the counter to cool completely. Cover it tightly and place it in the refrigerator until ready to serve. To reheat the dish cover it with foil and cook at 325ºF until just heated about 20 to 30 minutes.
Tips for Making this Cauliflower Crust Quiche?
How to Make Riced Cauliflower
Since riced cauliflower has grown in popularity it is now available already “riced” in the frozen vegetable section of the grocery store. Some stores also offer a fresh option in the produce aisle. However, if you can’t locate either of these options you can easily prepare your own riced cauliflower. 1 head of cauliflower will make about 3 cups of “riced” cauliflower.
- Remove the bottom stem from the head of cauliflower and discard it. Chop the remaining cauliflower into smaller florets.
- Working in batches place the cauliflower florets into a food processor and pulse until it breaks down into a small rice-like consistency.
Do I have to use cauliflower for the crust?
Absolutely not! This keto quiche recipe is easily changed up by swapping the vegetables in the crust.
Ricing cruciferous vegetables have become a popular way to enjoy them, which opens up the possibilities for using them in recipes such as low-carb crusts. Below are some other riced vegetable options you can use in place of the cauliflower.
- Butternut Squash
- Sweet Potato
- Or any combination of the above.
Be sure to check your frozen vegetable section of the grocery store. There are several brands that offer frozen riced versions and some shelf-stable options of riced vegetables too.
Cauliflower Crust Quiche
- 3 cups Riced Cauliflower
- 1 tablespoon Olive Oil
- 1/2 cup Grated Parmesan Cheese
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 1 Egg beaten
- 6 Eggs
- 1 cups Heavy Cream
- 3/4 cup Whole Milk
- 1½ teaspoons Salt optional
- 1 teaspoon Ground Black Pepper optional
- (If making your own "riced" cauliflower) Chop up 1 head of cauliflower into florets or use pre-cut florets, and working in batches, place them into a food processor. Pulse each batch until the consistency resembles a crumbled rice.
- Preheat the oven to 425ºF and grease a 9-inch pie pan with oil or butter and set aside.
- Heat the olive oil in a skillet over medium-high heat and add the riced cauliflower. Cook, stirring occasionally, for about 4 minutes until it begins to brown.
- Place the cauliflower into a large bowl and let it cool for about 5 minutes before adding the parmesan cheese, garlic powder, salt, and pepper. Stir the ingredients together and then add the beaten egg, stirring to combine completely.
- Using your fingers firmly press the cauliflower mixture into the bottom and sides of the prepared pie dish.
- Bake the crust for 10 to 12 minutes, or until it begins to turn a golden brown.
- While the crust is baking prepare the quiche filling by whisking together the eggs, heavy cream, milk, salt, and pepper together. Pour the mixture into the pre-baked crust.
- (If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).
- Decrease the heat to 350ºF and cook the whole quiche for 40 to 55 minutes until the center is set (see notes below if crust begins to burn) and a knife inserted into the center comes out clean.
- Let the quiche sit for 10 minutes to continue firming up before slicing it to serve.
- Cheddar Cheese
- Goat Cheese