Cauliflower And Spinach Crustless Quiche Recipes

CAULIFLOWER AND SPINACH CRUSTLESS QUICHE

Steps:

• Heat the olive oil in a saucepan over low heat. Add the onion and bell pepper. Cook and stir until tender.
• Add the cauliflower florets and stir them in. Season with salt and pepper. Stir in.
• Add the spinach, cover with the lid and cook for 8 minutes. Stir in and remove from heat.
• Add the eggs, egg whites, and skim milk to a bowl. Beat them until smooth using a hand mixer.
• Transfer the cooked veggies to an ovenproof bowl. Pour the beaten egg mixture on top. Bake for 20 minutes at 360⁰F/180⁰C.

CAULIFLOWER QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
• Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
• Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
• Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
• Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
• Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

CRUSTLESS QUICHE WITH CAULIFLOWER AND HERBS

Steps:

• 1. Preheat Oven to 425 F.
• 2. Saute the cauliflower sliced in olive oil until tender; then set aside.
• 3. Saute the onions and celery until caramelized.
• 4. Stir in all the herbs and saute a minute or two more until they're wilted. Be sure to go light on the lavender, but don't leave it out. Too much lavender can ruin it, but just enough adds a lovely aromatic note.
• 5. Spread the onion-celery-herb mixture evenly in a quiche pan, then top with cooked cauliflower slices. Sprinkle with salt to taste.
• 6. Whip the eggs and coconut milk until smooth.
• 7. Pour egg mixture over the vegetables.
• 8. Top evenly with grated champagne cheddar. (I found this cheese at the grocery store. I'm sure there are several brands, but I used Deitz & Watson.)
• 9. Bake 25 to 30 minutes until golden on top.
• 10. Garnish with tomato slices and chives.
• 11. Sprinkle with sea salt flakes and serve immediately. (The sea salt flakes were a gift from my daughter that she got while in Paris a few years ago.)