Recipe: Cauliflower No-Crust Quiche

Cauliflower crustless quiche in white fluted dish

Broccoli is a more common ingredient in a vegetable quiche, but cauliflower offers a mild, nutty taste and great texture. This version reduces saturated fat by doing away with the crust while still maintaining the flavor. It’s a savory breakfast option and would be easy to reheat as leftovers.

You can find olive oil, onions, eggs, cauliflower and cheese from vendors at the Lenexa Farmers Market.

Recipe credit: Academy of Nutrition and Dietetics on EatRight.org

Ingredients

2 teaspoons olive oil
½ cup chopped onions
5 large eggs
½ cup low-fat milk, rice milk or soy milk
½ teaspoon salt
1½ cups chopped cauliflower (or broccoli)
½ cup shredded low-fat cheddar cheese 
1 teaspoon paprika

Directions

  1. Preheat oven to 375° F. Lightly oil an 8-by-8-inch casserole dish or 9-inch pie pan with olive oil or butter. Spread onions evenly in the dish and place in the oven while you chop, shred and measure the other ingredients.

  2. In a small bowl, beat eggs, salt and milk with a whisk.

  3. Remove dish from oven with mitts and spread cauliflower and cheese evenly. Pour egg mixture over cauliflower, onions and cheese. Sprinkle with paprika.

  4. Bake for 30 minutes, until cauliflower is cooked and casserole is golden brown.

Notes:

  • Quiche can be refrigerated in a sealed container for two to three days.
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