Go Back
+ servings
Cauliflower crust quiche slice topped with chives and grated cheese on white plate.
Print Recipe
5 from 2 votes

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.
Prep Time20 mins
Cook Time1 hr 10 mins
Cooling Time15 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: American, French
Servings: 8 Servings
Calories: 338kcal
Author: Aimee Mars

Ingredients

Cauliflower Crust

  • 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

Quiche Filling

  • 6 Eggs
  • 1 cups Heavy Cream
  • 3/4 cup Whole Milk
  • 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