a tasty substitute for bite-sized fruit cheesecake. wonderful for cookie trays! Add candied ginger as a garnish. These freeze up wonderfully.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 head cauliflower, cut into large florets
- ⅓ cup chopped fresh mushrooms
- 3 green onions, chopped
- 5 large eggs, or more to taste
- 1 cup half-and-half, or more to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese (Optional)
- 1 teaspoon ground turmeric
- salt and ground black pepper to taste
- 1 pinch curry powder, or to taste
- 1 pinch paprika, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
- Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
- Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
- Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
- Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
- Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.
- Any variety of cheese can be substituted for the Parmesan cheese, and cayenne pepper can be substituted for the paprika.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 8 g |
| Sodium | 235 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I used red peppers in addition to the cauliflower and onion. Mild flavors go well together.
This recipe turned out great! I did use Soymilk which didn’t make a taste difference for my family and the sauce was plenty thick enough. I put it in a deep 10” pie plate and used a homemade crust and it took about twice as long to cook. But overall I will make this again when I have cauliflower that needs used in the fridge! It was easy to make and all 4 of my kids and the hubby approved!
I made it and my family loved it and I was asked to do it again. Absolutely delicious.
This was awesome i made it and it turned out really well.
One of my first quiche dishes. As a kid, my mom used to always make them with onions & peppers, which totally turned me off, so I never thought to make one. A hit with my husband and also my son who does not like cauliflower. I hand-cut all the veges and steamed them. I think that was the cause of the extra water, which I ended up draining by tipping the pan slightly 1/2 through baking. I also did not whip the eggs–just mixed them in the cream sauce (made with whole milk)
Followed Baking Nana’s suggestions and adjusted recipe to call for 1/2 the cauliflower head, 3 eggs and added grated cheese before baking to the top.
It was bland except for a little bit of the curry taste, and the texture was much too mushy. This was the first time I’d peaked the egg whites for a quiche and maybe that’s why it was less Also, filled a 9×13 dish…lots of wasted ingredients.
I followed it to the T, well except I had to leave it in for much longer than the suggested time since the middle wouldn’t set. It was so bland, there was a lot of liquid at the bottom of the pan, and I can’t even think of what to compare the texture to.
We really enjoyed this. The way the recipe is written makes it seem more complicated than it needs to be. Here is what I did to stream line this and eliminate the blender and a couple of bowls. Put the cauliflower on to steam. While the cauliflower was steaming, melt the 2 Tablespoons butter in a skillet add the finely chopped mushrooms (next time I would add some finely chopped onion too) Add the flour and cook for a few minutes, add the half & half (I use low fat milk instead) stir to create a thick sauce. Mine was about the consistency of Condensed Cream of Mushroom soup. Separate the eggs putting the yolks into a large bowl and the whites into the mixer bowl. Add the green onions, Parmesan cheese & seasoning to the yolks and stir well. Add the steamed and slightly cooled cauliflower and using a fork, mash and stir until well mixed and the cauliflower is slightly mashed. Add the mushroom / white sauce & stir well. Beat the egg whites and fold in. This fit nicely into a 9″ deep dish pie pan. Grease the pie pan well or this will stick! It baked perfectly in 35 minutes. I omitted the curry powder and next time I would definitely add it. Thanks for a healthy low carb breakfast.