• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • RECIPES
  • ABOUT
    • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Aimee Mars logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Blog » Breakfast » Cauliflower Crust Quiche

    Cauliflower Crust Quiche

    Published: Jun 17, 2020 · Modified: May 21, 2021 by Aimee Mars · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe
    Slice of quiche with bright yellow title.
    Yellow and white titled slice of quiche on white plate.
    Quiche wedge on white plate with big yellow title.

    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.

    cauliflower crust quiche slice topped with chives and grated cheese on white plate
    A delicious slice of cauliflower crust quiche topped with chives and grated cheese.

    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.

    Back of slice view of quiche with cauliflower crust.
    Close up view of quiche with a cauliflower crust.

    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 ½ 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 ½ onion diced (saute in oil before adding into the filling), ½ cup crumbled feta.
    • Bacon and Cheese: cook 4 strips of bacon and crumble before stirring into the egg mixture. Then add ½ cup of shredded cheese.
    • Mushroom and Parmesan: saute 4 ounces of sliced mushrooms and ¼ 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 ½ 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.

    top view of quiche with 2 slices cut out in a white pie dish
    Quiche in a white pie dish with slices cut out.

    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.

    1. Remove the bottom stem from the head of cauliflower and discard it. Chop the remaining cauliflower into smaller florets.
    2. 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. For example, this sweet potato crust quiche is also a delicious low-carb quiche.

    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.

    • Beets
    • Broccoli
    • Butternut Squash
    • Sweet Potato
    • Carrots
    • 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.

    For more low carb breakfast recipes try some of these:

    • Paleo Breakfast Casserole
    • Ricotta and Thyme Baked Eggs
    Cauliflower crust quiche slice topped with chives and grated cheese on white plate.

    Cauliflower Crust Quiche

    Shockingly, you won't miss the traditional flakey quiche 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.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, French
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Cooling Time: 15 minutes
    Total Time: 1 hour 45 minutes
    Servings: 8 Servings
    Calories: 338kcal
    Author: Aimee Mars

    Ingredients

    Cauliflower Crust

    • 3 cups Riced Cauliflower
    • 1 tablespoon Olive Oil
    • ½ cup Grated Parmesan Cheese
    • ½ teaspoon Garlic Powder
    • ¼ teaspoon Salt
    • ⅛ teaspoon Ground Black Pepper
    • 1 Egg beaten

    Quiche Filling

    • 6 Eggs
    • 1 cups Heavy Cream
    • ¾ cup Whole Milk
    • 1½ teaspoons Salt optional
    • 1 teaspoon Ground Black Pepper optional

    Instructions

    Cauliflower Crust

    • (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.

    Quiche Filling

    • 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.

    Notes

    Add-Ins:

    • Bacon
    • Ham
    • Cheddar Cheese
    • Goat Cheese
    • Onions
    • Spinach
    • Broccoli
    • Chives

    If the crust begins to burn:

    Use a pie shield or foil wrapped around the edge to prevent it from burning.

    To Store the Quiche:

    Cover the quiche with plastic wrap AND aluminum foil and place it in the refrigerator to keep for up to 3 days. You can also freeze the entire quiche for up to 1 month.

    Nutrition

    Serving: 1slice | Calories: 338kcal | Carbohydrates: 7g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 233mg | Sodium: 713mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1186IU | Vitamin C: 29mg | Calcium: 177mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

    More Breakfast Recipes

    • Maple syrup pancakes topped with raspberries and more maple syrup.
      Maple Syrup Pancakes
    • Million-dollar bacon wrapped in parchment.
      Million Dollar Bacon
    • Strawberry milk in glasses with a strawberry garnish.
      Korean Strawberry Milk
    • Strawberry latte in a tall glass with a strawberry on the rim for garnish.
      Strawberry Latte

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Aimee Mars

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Reader Interactions

    Comments

    1. jenn says

      February 10, 2021 at 12:33 am

      can’t this be made with a store bought cauliflower crust?

      Reply
      • Aimee Mars | Aimee Mars Living says

        February 10, 2021 at 12:58 am

        Hey Jenn, yes you can use a store-bought cauliflower crust. I haven’t seen one in pie form, but it would work if you’re familiar with one. Since cauliflower and vegetable crusts are becoming more popular I bet they’re out there.

        Reply
    2. GiGi Eats says

      March 06, 2017 at 8:34 pm

      I need way more cauliflower crusts and just cauliflower in general in my life… although, cauliflower does have quite the effect on my digestive system – lol!

      Reply
      • aemars says

        March 07, 2017 at 2:12 am

        Ah, those cruciferous veggies!! I somehow went from “I need way more cauliflower in my life” to “whoa, I’m a little obsessed!” Ha!

        Reply
    3. heather (delicious not gorgeous) says

      March 06, 2017 at 5:07 pm

      i love cauliflower: it’s so sweet and tender and goes with everything (including the fried rice i made for dinner last night!). so from that aspect, this sounds delicious. i really need to re-try cauliflower rice and cauliflower crusts; the one time i did cauliflower rice, i used vanilla soy milk (strongly recommend against the cauliflower + vanilla soy milk combo).

      Reply
      • aemars says

        March 06, 2017 at 6:24 pm

        Heather, I TOO have a SERIOUS obsession with cauliflower right now. I’m making mashed cauliflower puree for dinner, but fried cauliflower rice! Wow, that sounds awesome. Good to know about the vanilla soy milk combo! For me, the key was really squeezing out the water from the riced cauliflower, before mixing it with the other ingredients. Let me know what you make with cauliflower crust in the future though!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Aimee Mars Bio Image

    In sharing my recipes filled with delicious and wholesome ingredients, I hope to connect with you. Let’s create some decadent meals to share with the ones we love. For more about my story and how this site got started visit the about page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Christmas Recipes

    Rosemary simple syrup in a bottle with a spout.

    Rosemary Simple Syrup

    Raspberry champagne cocktails.

    Raspberry Champagne Cocktail

    Raspberry Moscow Mules in copper mugs.

    Raspberry Moscow Mule

    Party meatballs in a slow cooker.

    Meatballs with Grape Jelly and Chili Sauce

    Maple syrup pancakes topped with raspberries and more maple syrup.

    Maple Syrup Pancakes

    Million-dollar bacon wrapped in parchment.

    Million Dollar Bacon

    Aimee Mars featured in side bar image with logos.

    GET THE LATEST RECIPES AND VIDEO RIGHT IN YOUR INBOX

    Load up on recipes, meal plans, and prep tips + a FREE "Dinner Made Easy" eCookbook

    Top Posts

    Footer

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
    • CONTACT ME
    • PRIVACY POLICY
    • FIND RECIPES

    Copyright © 2023 Aimee Mars on the Seasoned Pro Theme