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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
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold whole milk
  • 4 cups chopped fresh cauliflower, cooked
  • 1/2 cup slivered almonds, toasted
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup mayonnaise
  • 1-1/2 cups 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; 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 in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 518 calories, 41g fat (12g saturated fat), 111mg cholesterol, 424mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 14g protein.

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