Monday, February 21, 2011

Savory Quiche

Here's another recipe utilizing the cauliflower crust idea. I had a great recipe that I got from Pampered Chef years ago - always been a favorite with my family and have made it for brunches and other gatherings - it always gets rave reviews. So here it is with the cauliflower crust instead of the rice crust it was originally made with!

Here's how to prepare the cauliflower rice:

Using a cheese grater (box or other, regular size, not fine) or food processor, grate raw cauliflower florets into a large bowl. Don't try to rice the stems without a food processor, you'll beat up your fingertips and knuckles.
Measure three cups of the riced cauliflower into a microwave safe bowl. Don't add water, it's not needed. Cover and steam in the microwave for 5 minutes. For best results, spread into a large shallow bowl or cookie sheet to cool and remove moisture.

Now your cauliflower rice is ready to use.

Savory Quiche

Preheat oven to 450 degrees.

3 cups cooked, riced cauliflower, cooled to room temperature
1 egg
1 cup lowfat swiss cheese, shredded

Mix cauliflower rice with egg and cheese. Spray into bottom of a 10" pie plate - I use the stoneware Deep Dish Baker from Pampered Chef - it's about 11" round. If you have a quiche dish that would work too, or a 9 X 9 pan. Press evenly into the bottom of the pan and up the sides a bit. Bake for about 12 minutes or until crust is firm to the touch.

Lower oven temperature to 400.


1 cup egg substitute, or any combination of whole eggs and egg whites
6 oz. container plain greek yogurt, any fat content is fine
1 cup shredded lowfat swiss cheese (if you can find it, if not just use regular swiss)
1 cup finely chopped broccoli
1/2 cup cooked diced ham, cooked crumbled turkey or pork bacon
1/4 cup sliced green onions ( the tops)
1 tsp. worcestershire sauce
1/4 tsp. black pepper

Mix yogurt with eggs and whisk until smooth. Add remaining ingredients and pour into baked crust. Return to oven and bake about 15 minutes - but watch it: depending on your oven temperature, yours could cook up faster or slower - when the egg mixture in the center is firm to the touch, it's done.

Remove from oven and allow to set for five minutes.

6 - 8 servings

I have had people tell me this is the best quiche they've ever had in their lives. The most recent statement of that opinion was by someone who ate it with the cauliflower crust this past weekend! Will post a picture next time, as this time it was gone before I thought to snap a picture. Great reheated as leftovers too!

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