Best Cauliflower And Brown Rice Quiche Recipes

CAULIFLOWER QUICHE

Cauliflower Quiche image

This is a great quiche recipe - high in protein, which we need every day, especially as vegetarians. It is quick and relatively easy to make. All good cooks can adapt this recipe to their own requirements and availability of certain ingredients - but it tastes the best using the ones I have suggested here. If the ingredients are organic, they will be that much better.

Provided by Christmas

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into large florets
⅓ cup chopped fresh mushrooms
3 green onions, chopped
5 large eggs, or more to taste
1 cup half-and-half, or more to taste
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
1 teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch curry powder, or to taste
1 pinch paprika, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 10.5 g, Cholesterol 186 mg, Fat 14.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 7.8 g, Sodium 234.5 mg, Sugar 3 g

RICE-CRUST QUICHE

Rice-Crust Quiche image

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Several drops of hot pepper sauce
3 large eggs
1/2 cup whole milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Chopped fresh parsley

Steps:

With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts :

CAULIFLOWER AND BROWN RICE QUICHE RECIPE - (4/5)

Cauliflower and Brown Rice Quiche Recipe - (4/5) image

Provided by tlshinnick

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups chopped onion
3/4 cup brown rice
1 1/2 cups chicken or vegetable stock
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dry sage
2 cups chopped cauliflower
1 medium carrot, chopped
2 cups shredded Gruyere cheese
4 large eggs

Steps:

Saute onion in olive oil in large saucepan. Cook until golden and sweet. Add rice and stir. Add stock, salt, thyme, and sage. Cover tightly and simmer 30 minutes. Add cauliflower and carrots, remove from heat and let sit for 10 minutes. Uncover and fluff and let it cool for about 10 minutes. Preheat oven to 400. In a large bowl stir the eggs and half of the cheese into the rice mixture. Scrape into a greased pie pan. Top with the remaining cheese and bake for about 40 minutes, until golden on top and firm to the touch. Slice and serve warm.