Cauliflower and Cheddar Quiche
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 648.9
- Total Fat: 44.1 g
- Cholesterol: 228.1 mg
- Sodium: 687.2 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 3.3 g
- Protein: 25.0 g
View full nutritional breakdown of Cauliflower and Cheddar Quiche calories by ingredient
Introduction
A Simple, tasty, brunch dish. Makes 2 deep dish pies. I called it six serving (I'm a big guy), but could easily serve 8-12 with side salad or other accoutrements) Vegetarian, not vegan. A Simple, tasty, brunch dish. Makes 2 deep dish pies. I called it six serving (I'm a big guy), but could easily serve 8-12 with side salad or other accoutrements) Vegetarian, not vegan.Number of Servings: 6
Ingredients
-
340 gram(s) Pillsbury Deep Dish frozen pie crust (by JENNYBOP)
567 grams Cauliflower, frozen, cooked
3 cup Cheese, sharp cheddar, grated
1.5 cup, chopped Onions, raw
4 large Egg, fresh, whole, raw
2 cup Half and Half Cream
Directions
Preheat oven to 425.
Layer the bottom of the pie crust with onion and top with a thin layer of cheddar. Thaw cauliflower in microwave and drain. Divide the cauliflower between the two crusts. Slightly beat the eggs and mix with the cream. Pour half of the egg mixture into each pie shell (If more egg mixture is needed, use the ratio of 2 eggs to one cup of liquid) Top with more cheddar cheese.
Bake uncovered for 15 minutes. Reduce oven temperature to 300. Bake until a knife inserted in the center comes out clean, about 30-35 minutes. Let stand about 10 minutes before cutting.
Note: Place a cookie sheet under these. The egg mixture will "puff" while cooking and may overflow. It really smells up a kitchen if it burns in the oven and is tough to clean off too!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CWOUSN.
Layer the bottom of the pie crust with onion and top with a thin layer of cheddar. Thaw cauliflower in microwave and drain. Divide the cauliflower between the two crusts. Slightly beat the eggs and mix with the cream. Pour half of the egg mixture into each pie shell (If more egg mixture is needed, use the ratio of 2 eggs to one cup of liquid) Top with more cheddar cheese.
Bake uncovered for 15 minutes. Reduce oven temperature to 300. Bake until a knife inserted in the center comes out clean, about 30-35 minutes. Let stand about 10 minutes before cutting.
Note: Place a cookie sheet under these. The egg mixture will "puff" while cooking and may overflow. It really smells up a kitchen if it burns in the oven and is tough to clean off too!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CWOUSN.