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Cauliflower Beef Quiche

 Cauliflower Beef Quiche
My interest in cooking began when my family would go to Grandma's farm for Sunday dinners. This quiche is hearty enough for brunch as well as dinner.— Carire Phelps, Hillsboro, New Hampshire
8 ServingsPrep: 25 min. Bake: 30 min. + standing


  • Pastry for single-crust pie (10 inches)
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1 celery rib, chopped
  • 1 medium onion, chopped
  • 2 cups fresh or frozen cauliflowerets, cooked and drained
  • 4 eggs
  • 1-1/2 cups evaporated milk
  • 1 tablespoon butter or margarine, melted
  • Dash each paprika and pepper
  • Grated Parmesan cheese


  • On a floured surface, roll out pastry to fit a 10-in. pie plate. Line
  • pie plate with pastry; flute edges. Line unpricked pastry shell with
  • a double thickness of heavy-duty foil. Bake at 375° for 5-8
  • minutes or until light golden brown. Remove foil. Sprinkle 1/2 cup
  • cheese over crust. In a skillet, cook the beef, celery and onion
  • over medium heat until meat is no longer pink and vegetables are
  • tender; drain. Spoon half of the meat mixture into the crust; top
  • with cauliflower and the remaining meat mixture and cheddar cheese.
  • In a bowl, beat eggs, milk, butter, paprika and pepper. Pour over
  • the filling. Sprinkle with Parmesan cheese. Bake at 375° for 15
  • minutes. Cover edges with foil. Bake 30-40 minutes longer or until a
  • knife inserted near the center comes out clean. Let stand 15 minutes

2 of 2

Cauliflower Beef Quiche (continued)

Directions (continued)

  • before cutting. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 383 calories, 23 g fat (12 g saturated fat), 173 mg cholesterol, 326 mg sodium, 22 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.