This creamy quiche has a distinctive cauliflower crust and includes smoky sausage and sweet peppers.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch deep-dish quiche |
Ingredients
- 1 medium head cauliflower, cored and cut into florets
- 2 tablespoons olive oil, divided
- 5 eggs, divided
- 1 cup shredded mozzarella cheese, divided
- 1 tablespoon whole wheat panko bread crumbs
- 2 tablespoons snipped fresh chives
- 1 medium sweet red pepper, chopped
- ½ (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
- ½ cup chopped onion
- ¼ cup heavy whipping cream
- 1 tablespoon all-purpose flour
- 1 tablespoon Chives
Instructions
- Preheat oven to 375 degrees F. Grease a 9-inch deep-dish pie plate; set aside.
- Place cauliflower in a food processor in batches. Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
- In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the cauliflower and cook, stirring occasionally, about 4 minutes, or until cauliflower is tender and starting to brown.
- In a medium bowl, combine the cauliflower, 1 egg, 1/2 cup of the cheese, the panko, and 2 tablespoons chives. Press mixture onto the bottom and up the sides of the prepared pie plate.
- In the same skillet, heat remaining 1 tablespoon of oil over medium heat. Add sweet pepper and cook for 2 minutes, or until it begins to soften. Add sausage and onion and cook for 5 minutes, stirring occasionally, until onion softens and sausage begins to brown. Spoon sausage mixture and remaining 1/2 cup cheese into cauliflower crust.
- In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour. Pour over sausage mixture in crust.
- Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Sprinkle with additional chives, if desired.
- 1 medium head of cauliflower should amount to about 8 cups of florets.
- Use any color of sweet pepper you prefer.
- You can substitute Cheddar cheese for the mozzarella.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 366 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I made a couple substitutions due to the pandemic -Frozen cauliflower rice, made in a casserole dish and milk instead of cream. I really liked the use of cauliflower as a crust. I did season it with salt and pepper as cauliflower is pretty bland.. Next time will add onion and garlic to filling
I think that it was pretty good. I made it like the recipe. I think that I would prefer it with a hash brown crust, but my type II diabetic wife really likes the low carb presentation with the cauliflower.
There was no salt or pepper in recipe, so I added 1/2 tsp to crust mix, and coarse pepper to the egg mix. My wife thought I should have “cubed” the sausage, but it was fine for me. I had quite an pile of riced cauliflower, but after frying in pan, it gets minimized and was the right amount for the pie dish.
I’m not a big sausage fan but my husband loves it. I found a sausage with venison in it. This was truly excellent. I also cooked it in a cast iron skillet to get an extra crispness to the “crust.”
Overall it was pretty good. Couldn’t find whole wheat panko so used regular. Also used hot sausage.
Apparently, my cauliflower was too big so I had way too much crust. No problem, I made 2 quiches. I had to make another egg, cream and flour quiche base. Oh and to stay away from wheat flour. I put 2 tablespoons of almond flour in the cauliflower crust and 1 tablespoon of coconut flour in the quiche base.
Turned out very good. Me wife says it’s a keeper.
Next time I make this eye appealing quiche I will spice up the cauliflower crust. It is a little bland.
I liked this recipe very much but the crust was a bit bland. Will add nutmeg and Italien seasoning next time
Vr. A
I didn’t have cauliflower so I used hashbrowns as the crust. Prebaked for 12 minuets. Turned out great.
I divided the cheese, 1/2 cup mozzarella in crust; 1/2 cup cheddar in main dish Made it Keto friendly! Omitted bread crumbs in crust Use 1/8 tsp of psyllium husk in place of flour in eggs Could eat this everyday! So good!
This was a great dinner dish. We ate it for lunch and breakfast too. I added asparagus and mushrooms! Very good and enjoyed by all! No photo as we ate it too quickly.
Sounds and looks terrific, must try it this weekend.