Cauliflower Crust Quiche Recipe

Name: Cauliflower Crust Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cauliflower Crust; 1 head cauliflower, quartered; 1/2 cup shredded parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 egg; 2 tablespoons 5-spice powder; 2 tablespoons coriander; Quiche Filling; 6 eggs; 1/2 cup heavy cream; 1 medium sweet onion, diced; 1 red bell pepper, diced; 1 small head broccoli, chopped; 1/2 cup shredded cheddar cheese; 1/2 cup shredded parmesan cheese; 10 slices chicken bacon, chopped; 1/2 tablespoon fresh ground pepper

Servings: persons

Cauliflower Crust
1 head cauliflower, quartered
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
2 tablespoons 5-spice powder
2 tablespoons coriander
Quiche Filling
6 eggs
1/2 cup heavy cream
1 medium sweet onion, diced
1 red bell pepper, diced
1 small head broccoli, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
10 slices chicken bacon, chopped
1/2 tablespoon fresh ground pepper

1
Crust: Quarter the head of cauliflower and arrange on a parchment-covered baking tray. Drizzle generously with EVOO and sprinkle with spices. Roast for 30 minutes at 450F until toasty brown.
2
Filling: Lightly caramelize the onions in EVOO. Add the pepper and heat thoroughly, then add the broccoli. Stir over medium heat for 10-15 minutes. Add black pepper. Remove the mixture from the heat and cool slightly.
3
Crust: When it is ready, cool the cauliflower slightly and add the pieces to a food processor. Process to a fine consistency and add the cheese and the egg. Process to smooth. The consistency will be rather like a thick mashed potato and not dough.
4
Crust: Press the cauliflower mixture into a baking dish that has been sprayed with oil. Make a crust ridge and press to flatten with your hand. Bake at 400F for 20 minutes until golden brown. Remove and reduce the oven to 350F.
5
Filling: Wisk the eggs with the heavy cream, then add the cheeses. Add the cooled vegetables and the bacon. Mix well.
6
Assembly: When the crust is just warm to the touch, add the egg mixture and spread evenly. Bake for 30 minutes at 350F, until completely firm.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cauliflower Crust, 1 head cauliflower, quartered, 1/2 cup shredded parmesan cheese, 1/2 cup shredded mozzarella cheese, and more.

Yes, Cauliflower Crust Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Crust Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions