Best Cauliflower Crusted Quiche Recipe By Tasty Recipes

Cauliflower Crust Egg Cups Recipe by Tasty image

Provided by Crystal Hatch

Yield 6 cups

Number Of Ingredients 14

1 head cauliflower, medium-large
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste
6 eggs, whisked, separate into a batch of 2 and a batch of 4
tomato, for garnish
fresh basil, for garnish
fresh spinach, for garnish
broccoli, for garnish
cheddar cheese, for garnish

Steps:

Preheat oven to 375°F (200°C).
Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
Bake for 20-30 minutes, or until the crust turns golden brown.
Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
Bake an additional 15-20 minutes or until eggs are cooked through.
Allow to cool slightly before serving.
Enjoy!

Nutrition Facts : Calories 176 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

Cauliflower-Crusted Quiche Recipe by Tasty image

Provided by Olivia Blum

Categories Breakfast

Yield 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into florets
½ cup grated parmesan cheese
¼ teaspoon garlic powder
¾ teaspoon salt, divided
6 eggs, divided
1 cup milk
½ cup feta cheese, crumbled
½ teaspoon pepper
½ tablespoon olive oil
8 spears asparagus, trimmed, cut into 1-inch (2 cm) pieces
4 cups baby spinach
4 green onions, chopped

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!