Cauliflower and Cheddar Quiche

Cauliflower and Cheddar Quiche

✎ Print Recipe


Perfect Pie Crust
1 head cauliflower
1 cup milk (Dec 2020 - I've since reduced the milk to 1/2 cup so it's not as runny!)
2 large eggs
S&P (to taste)
1 cup shredded Cheddar cheese (or any other nice sharp cheese)


1. Prepare pie crust and refrigerate about half an hour. Preheat oven to 425F.

2. When the oven is ready, roll out the pie crust and poke the bottom with a fork. Cover with foil loosely, pressing down gently to cover the entire crust. Add pie weights and bake 15 minutes. (I used a bag of dried peas as my pie weights)

3. While crust is pre-baking (also called blind baking), prepare your cauliflower and boil for about 5 minutes and drain. When cool, chop into bite sized pieces.

4. In a bowl, whisk together the milk, eggs, s&p.

5. When the crust is done, remove from the oven, carefully remove the foil and pie weights; reduce the temperature of the oven to 350F.

6. Sprinkle a thin layer of shredded cheese on the crust (this helps prevent sogginess). Then scatter the cauliflower. Top with the milk/egg mixture and sprinkle the Cheddar all over.

7. Bake for about 45 minutes or until the top is browned.

1 comment:

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