Cheddar Cauliflower Quiche Recipe

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Cheddar Cauliflower Quiche Recipe

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Publisher Photo
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
Recommended: Our Best Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + standing

Ingredients

  • 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

Directions

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 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.
Originally published as Cheddar Cauliflower Quiche in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p68

Nutritional Facts

1 piece: 518 calories, 41g fat (12g saturated fat), 111mg cholesterol, 424mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 14g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 cheese.
  4. 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.
Originally published as Cheddar Cauliflower Quiche in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p68

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MY REVIEW
gardenerbowler User ID: 728617 33967
Reviewed Sep. 22, 2013

"This recipe is terrific. I ended up cutting it in half as it's only me. I would definitely make this for a party or dinner with friends. It's in the recipe box now. I did not make any substitutions. I just didn't make the crust."

MY REVIEW
mikelssword@msn.com User ID: 2350474 33966
Reviewed Jul. 17, 2012

"My husband and I are on the low carb diet so I made this without the crust. I also used half sharp cheddar and half swiss instead of the 6oz. cheddar and it was wonderful! I will make this again and again."

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