Print

Cheesy Vegetable Quiche with Cauliflower Crust Recipe

Print Recipe

★★★★★

4.8 from 81 reviews

A delicious and healthy cheesy vegetable quiche featuring a low-carb cauliflower crust filled with sautéed spinach, bell pepper, onion, and garlic, all baked together with a creamy egg and cheese mixture. Perfect for a wholesome breakfast, brunch, or light dinner.

Ingredients

Scale

Cauliflower Crust

  • 1 medium head of cauliflower
  • ½ cup (45g) grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Filling

  • 1 10-ounce package (283g) frozen chopped spinach, thawed and drained
  • 1 large bell pepper, chopped
  • ½ yellow onion, chopped (about ⅓ cup)
  • 2 cloves garlic, chopped
  • 4 large eggs
  • 2 large egg whites
  • 1 cup (240g) milk (any kind)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces (114g) shredded cheese

Instructions

  1. Prepare Cauliflower Crust: Preheat your oven to 450ºF (232ºC). Spray an 8″ or 9″ pie dish with non-stick spray and set aside. Cut the cauliflower into florets, minimizing the stem. Rinse and pulse the florets in a food processor until they resemble cornmeal texture.
  2. Cook and Dry Cauliflower: Transfer the processed cauliflower to a microwave-safe bowl. Microwave on high for 5 minutes. Let cool for 10 minutes. Once cooled, wring out all moisture using a strong kitchen towel (or two towels) until the cauliflower is very dry.
  3. Mix Crust Ingredients: In a small bowl, combine Parmesan cheese, egg, dried oregano, garlic powder, salt, and black pepper. Add these to the dried cauliflower and mix thoroughly using a spatula or your hands.
  4. Form and Bake Crust: Transfer the cauliflower mixture to the prepared pie dish. Press evenly to cover the bottom and sides forming a crust. Bake for 15-20 minutes until the edges are browned and the crust starts to brown overall. Remove and cool on a wire rack.
  5. Prepare Filling Vegetables: Reduce oven temperature to 350ºF (177ºC). Squeeze excess moisture from thawed spinach and place in a large bowl. Spray a large skillet with non-stick spray and heat over medium-high. Add chopped bell pepper, onion, and garlic with a pinch of salt and pepper. Cook for 5-6 minutes until tender. Add cooked vegetables to spinach and stir to combine; allow to cool.
  6. Mix Egg Filling: In a medium bowl, whisk together the 4 eggs, 2 egg whites, milk, salt, and pepper until fully combined.
  7. Assemble Quiche: Spoon the spinach and vegetable mixture evenly into the cooled cauliflower crust. Sprinkle shredded cheese over the top. Pour the egg mixture evenly over the cheese layer. Use a pie shield or foil around crust edges to prevent burning.
  8. Bake Quiche: Bake at 350ºF (177ºC) for 40-42 minutes or until the filling is set. Let the quiche cool on a wire rack for 10 minutes before serving.
  9. Storage and Reheating: Cover tightly and refrigerate for up to 4 days or freeze for up to 2 months. To reheat frozen quiche, thaw overnight in refrigerator and bake at 350°F (177ºC) for about 25 minutes until warmed through.

Notes

  • Make sure to wring out as much moisture as possible from the cauliflower and spinach to prevent a soggy crust and filling.
  • You can use any kind of milk (dairy or plant-based) according to your preference.
  • Use a pie shield or foil to protect the crust edges from burning during the longer bake time.
  • Frozen quiche seals well and keeps its flavor; reheat thoroughly before serving.
  • This recipe can be customized with other vegetables or cheeses based on your taste.

Keywords: cheesy vegetable quiche, cauliflower crust quiche, low carb quiche, spinach bell pepper quiche, healthy breakfast, gluten free crust, vegetable quiche recipe

Find it online: https://kitchenbyrita.com/cheesy-vegetable-quiche-with-cauliflower-crust-recipe/