Thursday, February 23, 2017

Cauliflower and Tomato Quiche

Cauliflower and Tomato Quiche
(8 servings)


1 small head Cauliflower, cut into bite-sized florets
2 tbsp. Olive Oil
2 tbsp. Unsalted Butter
2 cloves, Fresh Garlic, minced
8 large Fresh Eggs
½ cup Fresh Basil, chopped
1 cup All-Purpose Flour
1½ tsp. Baking Powder
¼ tsp. Ground Turmeric
½ tsp. Ground Cumin
1/8 tsp. Chili Flakes
1½ tsp. Kosher Salt
½ tsp. Black Pepper
5 oz. Parmesan Cheese, grated
1 ½ cups Grape Tomatoes, sliced


Steam or roast the cauliflower until tender (12-15 minutes).  Set aside and let cool slightly.  In a small skillet over medium heat, add oil and butter.  When ready, add the garlic and sauté until fragrant.  Scrape into a large mixing bowl.  To the bowl add eggs and basil.  Whisk until well combined.  Now add ingredients flour through Parmesan cheese whisking until smooth.  Gently stir in the cauliflower and tomatoes before pouring into a 9½ inch diameter springform pan that has been sprayed with cooking spray.  Spread evenly and place on a rimmed baking sheet in the middle of a pre-heated 400-degree oven.  Bake for 40-45 minutes until golden and set.  A knife inserted in center of pan should come out clean.  Remove from oven and let rest 15-20 minutes.  Remove springform side and slice into 8 wedges and serve.

Note:               If you are not a cauliflower fan, try broccoli.

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