Summer Quiche With Cauliflower Crust Recipe

Name: Summer Quiche With Cauliflower Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: filling; 1 large Vidalia onion, chopped; 2 medium zucchini, sliced thin; 2 medium yellow squash, sliced thin; 1 cup Italian cheese blend; 1.5 cups shredded parmesan; 7 eggs; 1 tablespoon white pepper; 2 tablespoons oregano leaves; cauliflower crust; 1 head cauliflower; 1 egg; 1 cup sour cream; 1 cup parmesan cheese; 1 cup Italian blend cheese; 1 teaspoon five spice powder; 1 teaspoon coriander

Servings: persons

filling
1 large Vidalia onion, chopped
2 medium zucchini, sliced thin
2 medium yellow squash, sliced thin
1 cup Italian cheese blend
1.5 cups shredded parmesan
7 eggs
1 tablespoon white pepper
2 tablespoons oregano leaves
cauliflower crust
1 head cauliflower
1 egg
1 cup sour cream
1 cup parmesan cheese
1 cup Italian blend cheese
1 teaspoon five spice powder
1 teaspoon coriander

1
crust: quarter the cauliflower; oil and roast at 450F for 45 minutes
2
crust: break the roasted cauliflower into chunks and place into food processor; add all of the remaining ingredients for the crust
3
crust: process the mixture to a smooth texture
4
crust: pour and press into a 12-13 inch quiche or tart pan
5
crust: bake at 350F until browned and hardened to the touch; remove and cool
6
filling: caramelize onion in EVOO; add zucchini and squash to soften and slightly brown; slightly cool
7
filling: beat eggs with cheeses, white pepper, and oregano; added the vegetables (reserve 1/2 cup parmesan)
8
pour the egg mixture into the cauliflower shell; bake covered loosely with Al foil at 350 for 60-70 min; uncover, top with remaining parmesan, and dust with oregano and basil; bake another 10 minutes

986

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: filling, 1 large Vidalia onion, chopped, 2 medium zucchini, sliced thin, 2 medium yellow squash, sliced thin, and more.

Yes, Summer Quiche With Cauliflower Crust 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!

Summer Quiche With Cauliflower Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions