Cauliflower and Cheddar Quiche


Cauliflower and Cheddar Quiche

Ingredients

Perfect Pie Crust
1 head cauliflower
1 cup milk
2 large eggs
S&P
1 cup shredded Cheddar cheese

Directions:

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

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 350.

6. Scatter the cauliflower at the bottom of the crust. Top with the milk/egg mixture and sprinkle the Cheddar all over.

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

1 comment:

baili said...

this is COMPELLING dear Rain!