Nutrition information courtesy of Genesis® R&D
Cauliflower-Crust Quiche
Slim down your standard quiche recipe by replacing the starchy crust with this cauliflower version.
Ingredients
Cauliflower-Quinoa Crust
- ½ head cauliflower, cut into small florets
- 1 cup quinoa, cooked
- 1 tablespoon olive oil
- 1 egg
- ½ cup part-skim shredded mozzarella
Quiche Base
- 3 eggs
- 3 egg whites
- 1 cup two-percent milk
- 1 cup reduced-fat grated cheese, such as cheddar, Swiss or mozzarella
- 2 tablespoons Parmesan, optional
- Salt to taste
- Pepper to taste
- 2 strips turkey bacon, sliced (optional)
- 1½ cups chopped veggies of your choice, I used chopped broccoli, chopped tomatoes, sliced onions, chopped mushrooms, chopped spinach
Instructions
For the Crust:
- Heat oven to 350˚.
- Pulse cauliflower florets in a food processor to create rice-sized pieces. Be careful not to over-process.
- Mix cauliflower rice and remaining crust ingredients in a bowl.
- Spread mixture evenly in a pie pan or an oven-safe cast iron skillet (for extra crispiness). Bake for 15 minutes.
For the Quiche:
- Whisk all quiche ingredients together.
- Pour egg mixture on top of crust, and bake uncovered for about 45 minutes, or until the center is set and firm. Cut into 8 slices and enjoy.
Notes
Nutrition Information per serving
Calories: 170Carbohydrates: 70gProtein: 12gTotal Fat: 8g— Unsaturated Fat: 4.5g— Saturated Fat: 3.5gCholesterol: 80mgSodium: 250mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 15mgCalcium: 245mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.