Description
This Perfect Cauliflower & Spinach Quiche is a savory, nutritious dish combining tender cauliflower florets, fresh spinach, sautéed onions, and a creamy egg custard baked in a buttery pie crust. Ideal for breakfast, brunch, or a light dinner, this quiche is versatile and can be made with dairy or non-dairy milk and your choice of cheese.
Ingredients
Scale
Crust
- 1 pre-made pie crust (store-bought or homemade)
Vegetables
- 1 medium cauliflower, chopped into small florets
- 2 cups fresh spinach, chopped
- ½ onion, diced
Other Ingredients
- 1 tbsp olive oil
- 3 large eggs
- 1 cup heavy cream or milk (dairy or non-dairy)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and set aside to get ready for the filling.
- Blanch Cauliflower: In a medium saucepan, bring water to a boil. Blanch the cauliflower florets for 2-3 minutes until just tender. Drain and set aside to cool.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until the onions become soft and translucent.
- Cook Spinach: Add the chopped spinach to the skillet and cook for an additional 2 minutes until wilted. Remove skillet from heat.
- Mix Egg Custard: In a large mixing bowl, whisk together eggs, heavy cream or milk, garlic powder, salt, black pepper, and optional nutmeg until fully combined.
- Combine Filling Ingredients: Stir the sautéed spinach and onions, cooked cauliflower, and shredded cheese into the egg mixture. Mix thoroughly for even distribution.
- Assemble Quiche: Pour the filling evenly into the prepared pie crust. If desired, sprinkle grated Parmesan cheese on top for extra flavor.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing into 6 pieces and serving.
Notes
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
- You can use any shredded cheese you prefer or have on hand, such as cheddar, mozzarella, or a blend.
- Optional nutmeg adds a warm flavor, but can be omitted if preferred.
- Make sure not to overcook the vegetables to keep texture in the quiche.
- Let the quiche cool slightly before slicing to ensure clean cuts.
