CRUSTLESS QUICHE WITH CAULIFLOWER AND HERBS

Crustless Quiche With Cauliflower and Herbs image

Provided by Janus Joy Miller

Categories Eggs

Time 45m

Number Of Ingredients 16

1 Tbsp olive oil, for sauteeing
3 large cauliflower florets, sliced 1/4" thick
1/2 large sweet Maui onion
1 celery rib
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh rosemary
1 tsp fresh thyme leaves
1 Tbsp chopped fresh sage
1 pinch lavender, crushed (the tiniest pinch! you don't want too much)
6 medium eggs
1 can(s) coconut milk, unsweetened
4 oz grated champagne cheddar cheese
GARNISH
1 tomato, sliced
1/4 c chopped fresh green onion tops or chives
sea salt flakes

Steps:

1. Preheat Oven to 425 F.
2. Saute the cauliflower sliced in olive oil until tender; then set aside.
3. Saute the onions and celery until caramelized.
4. Stir in all the herbs and saute a minute or two more until they're wilted. Be sure to go light on the lavender, but don't leave it out. Too much lavender can ruin it, but just enough adds a lovely aromatic note.
5. Spread the onion-celery-herb mixture evenly in a quiche pan, then top with cooked cauliflower slices. Sprinkle with salt to taste.
6. Whip the eggs and coconut milk until smooth.
7. Pour egg mixture over the vegetables.
8. Top evenly with grated champagne cheddar. (I found this cheese at the grocery store. I'm sure there are several brands, but I used Deitz & Watson.)
9. Bake 25 to 30 minutes until golden on top.
10. Garnish with tomato slices and chives.
11. Sprinkle with sea salt flakes and serve immediately. (The sea salt flakes were a gift from my daughter that she got while in Paris a few years ago.)