Print Options

Back to Cheddar Cauliflower Quiche >

Include these items:

Select reviews >

Taste of Home Logo

Cheddar Cauliflower Quiche

 Cheddar Cauliflower Quiche
A dear friend shared this recipe one year when we both had an abundance of cauliflower from our gardens. My husband and I enjoy this so much that I make it for breakfast, lunch and dinner! —Tracy Watson, Hobson, Montana
6 ServingsPrep: 25 min. + chilling Bake: 30 min. + standing


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold milk
  • 4 cups chopped fresh cauliflower, cooked
  • 1/2 cup slivered almonds, toasted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper


  • In a large bowl, combine flour and salt. Cut in shortening until
  • mixture resembles coarse crumbs. Stir in milk until mixture forms a
  • ball. Wrap in plastic wrap; refrigerate for 30 minutes.
  • Unwrap dough. On a floured surface; roll out to fit a 9-in. pie
  • plate. Place in pie plate; flute edges. Line unpricked pastry with a
  • double thickness of foil. Bake at 450° for 5 minutes. Remove
  • foil; bake 5 minutes longer.
  • Spoon cauliflower into crust; top with almonds. In a blender, combine
  • eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover
  • and process until smooth. Pour over almonds; sprinkle with remaining

2 of 2

Cheddar Cauliflower Quiche (continued)

Directions (continued)

  • cheese.
  • Bake, uncovered, at 350° for 30-35 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 10 minutes
  • before cutting. Yield: 6 servings.
Nutritional Facts: 1 piece equals 518 calories, 41 g fat (12 g saturated fat), 111 mg cholesterol, 424 mg sodium, 24 g carbohydrate, 3 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.