Cauliflower and Egg Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 105.7
- Total Fat: 6.1 g
- Cholesterol: 152.5 mg
- Sodium: 125.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.6 g
- Protein: 8.4 g
View full nutritional breakdown of Cauliflower and Egg Quiche calories by ingredient
Introduction
Delicious for breakfast, lunch or dinner. Gluten Free. Delicious for breakfast, lunch or dinner. Gluten Free.Number of Servings: 8
Ingredients
-
2 cup Hanover Riced Cauliflower
1 package (10 oz) Broccoli, frozen
6 serving Egg- Eggland's Best Extra Large
.25 cup Parmesan Cheese, grated
1 tbsp Olive Oil
Directions
INGREDIENTS
2 cups Riced cauliflower
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
˝ 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 and basil, for garnish
or Spinach and mushrooms, for garnish
or Broccoli for garnish
PREPARATION
1. Preheat oven to 375°F/200°C.
2. Using a food processor or a cheese grater, grate the cauliflower until fine or “riced.”
3. 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.
4. 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.
5. Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, Parmesan, salt, pepper, and 2 of the eggs. Combine well.
6. Line a lightly greased pie plate 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.
7. Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used broccoli .
8. Bake an additional 15-20 minutes or until eggs are cooked through.
9. Allow to cool slightly
10. Cut into 8 pieces and enjoy!
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MRIGGS6980.
2 cups Riced cauliflower
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
˝ 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 and basil, for garnish
or Spinach and mushrooms, for garnish
or Broccoli for garnish
PREPARATION
1. Preheat oven to 375°F/200°C.
2. Using a food processor or a cheese grater, grate the cauliflower until fine or “riced.”
3. 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.
4. 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.
5. Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, Parmesan, salt, pepper, and 2 of the eggs. Combine well.
6. Line a lightly greased pie plate 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.
7. Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used broccoli .
8. Bake an additional 15-20 minutes or until eggs are cooked through.
9. Allow to cool slightly
10. Cut into 8 pieces and enjoy!
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MRIGGS6980.