Best Cauliflower And Brown Rice Quiche Recipes

CAULIFLOWER QUICHE

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.

CAULIFLOWER-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
• Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
• Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
• Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
• Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
• Bake for 15-18 minutes, until golden. Set aside to cool.
• Reduce oven temperature to 375°F (190°C).
• In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
• In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
• Add the spinach and cook until wilted.
• Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
• Bake for 45 minutes, or until quiche is set and slightly golden.
• Let cool for 15 minutes before serving.
• Enjoy!

CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS

Steps:

• In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice.
• Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside.
• Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks and 1 1/2 minutes for fully set yolks.
• Place the brown rice and cauliflower on a plate, top with the eggs and serve with a lime wedge and hot sauce.
• Make the brown rice: Fill a large pot with 10 cups water and bring to a boil. Add 2 cups brown rice and a couple pinches of salt and cook at a gentle boil, covered, for 30 minutes. Drain the rice and return it to the pot. Cover and let rest for 10 minutes. Remove the lid and fluff with a fork. Spread the rice out on a sheet pan and let cool before transferring it to an airtight container. Cooked brown rice will last up to 3 days in the fridge.

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

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.