Cauliflower-Crusted Quiche

Gluten-Free
Jan 4, 2018
2 min read

Breakfast is the most delicious meal of the day, which is why we can eat it an any time of the day! Whether it is breakfast, brunch, lunch or dinner quiche is a perfect way to curve your craving. However, traditional quiche can be high in carbs and over 350 calories per slice. I don't know about you, but I tend to eat more than one slice or I enjoy it with a side dish, so a lower calorie option is perfect. With this cauliflower crusted version, I can eat two slices for the price of one and still eat lower carbs - it doesn't get any better than that.

This recipe makes enough for 8 servings, so it is perfect for a family meal or breakfast for the week. I enjoyed some over the weekend and then had a couple weekday meals before work as well. I used asparagus and spinach for the veggies in my filling, but you can use anything your health desires. You can even add bacon or ham for the meat lovers out there.

Cauliflower-Crusted Quiche

Yield: 8 slices

Ingredients:

1 head cauliflower

1/2 grated parmesan cheese

2 t garlic powder

6 eggs (1 for the crust, 5 for the filling)

1 cup low-fat milk

1/2 cup crumbled feta cheese

8 spears asparagus

4 cups baby spinach

Directions:

Preheat the oven to 425.

Cut the cauliflower into florets and then use a food processor to grate the cauliflower. If your don't have a food processor you can use a grated but it is much more time consuming.
Microwave the grated cauliflower for about 5 minutes. Allow to cool for 1 minute. Using cheesecloth or a fabric towel, squeeze out all the excessive water from the cauliflower in small portions (the more water you can remove, the better).
Mix the cauliflower with the parmesan cheese, garlic powder and 1 egg until well combined. Press into a pie pan in an even layer covering the bottom and the sides. Bake for 15 minutes.
While the crusts bakes, mix together the remaining eggs, milk, and feta cheese. Set aside.
Saute the asparagus until tender, add the spinach and heat until wilted.
Once the crust is done pre-baking, turn the oven down to 375. Add the vegetable mixture in an even layer and pour the egg mixture over the vegetable mixture. Bake for 30-40 minutes.
Enjoy!