So, yeh, there is one tablespoon of flour in the egg and cream mixture, but I’m guessing that an equal amount of almond or soy flour (or your own personal favorite) would do just as well. For the rest of it, this quiche is not only good but good for you – filled with eggs and cream and cheese, yes, but also a fair amount of (surprise!) cauliflower.
Use this recipe as a base and play around with cheeses and fillings – mebbe sautéed ‘shrooms and crumbled herbed cheese (Boursin), it’s gonna be all good.
•1/2 head cauliflower
(I used 1 whole small head)
•1 cup chopped onion
•1/2 cup diced green pepper
•2 tbsp chopped fresh parsley
•1 cup crumbled ham loaf
(or 4 oz cooked ham, cubed)
•2 tbsp butter, softened
•3 or 4 tbsp grated Parmesan cheese
•1 cup heavy cream
•1 cup whole milk
•2 large eggs
•2 egg yolks
•1/2 tsp hot sauce
•1 tbsp flour
•1/2 tsp mustard powder
•1/2 tsp sea salt
•1/2 tsp Tellicherry (black) pepper
•1/2 tsp Aleppo pepper
•1 cup grated Swiss cheese
Note: my quiche dish measures 10-1/2 inches, so I used four tablespoons of the parm to cover the bottom, if you have a smaller pan, feel free to use less.
Cut the cauliflower into florets, rinse off, then place in a ‘wave safe casserole with a tablespoon or so of water. Cover and cook on ‘potato’ – about five minutes – until the cauliflower is tender. Turn out into a colander, rinse under cold water, and set aside to drain.
Melt the remaining tablespoon of butter in a large skillet over medium-high heat, then add the onion and green pepper and sauté for one or two minutes.
Stir in the cooled cooked cauliflower and the chopped fresh parsley, remove from the heat, and set aside to cool.
Place the quiche pan on a foil-lined, rimmed baking sheet (to catch any bubbling over; not an issue with my larger dish, but mebbe could be with the more standard 9 or 9-1/2 inch quiche dishes).
Spread half of the cooled cauliflower mixture over the bottom of the pan and top with half of the grated Swiss cheese. Repeat.
Bake for 40 or 50 minutes, until the quiche is cooked through and golden brown on top.
Cool on a wire rack for 15 minutes or so before serving.
Tasty quiche, every bit as good as my more traditional, butter-crust laden quiches, and no added biscuit mix stuff to run up calories and carbs.
speaking of traditional quiches, I have some prosciutto and sweet coppa sausage from Eataly in the fridge and a dozen fresh brown eggs…
I just may have to make another quiche.