1 9-inch pie shell (deep)
1 1/2 teaspoons of salt
4 cups cauliflower cuts (1 head)
2 T butter
1 large chopped onion
2 t minced garlic
1 large egg
1 large egg yolk
2/3 cup milk
1/4 cup shredded cheddar cheese
1/2 cup parmesan cheese
parsley
Preheat oven to 375.
Bake the pie shell for 10 minutes and remove from oven to cool.
Cook cauliflower in salted water for 4 minutes, using 1 teaspoon of the salt. Drain and allow to cool.
Melt butter in a skillet, add onions and saute for 5 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a small bowl, beat the egg, yolk, milk, and remaining salt. Stir in about 1/2 of the parmesan cheese.
Assemble the quiche:
Sprinkle the remaining parmesan cheese in the pie shell.
Spread the onions and garlic over the cheese.
Arrange cauliflower over the onions.
Sprinkle the cheddar cheese over the cauliflower.
Pour the egg mixture over all.
Sprinkle with parsley.
Bake for 40 to 45 minutes, until set and golden.
(Tip: place quiche on foil-lined pan, just in case it spills.)
2 comments:
Does this taste like cauliflower or does it taste like quiche? Just wondering because I am not a big fan of cauliflower...
You actually get both in this dish! The best of both worlds for folks who like both.......
But if you are not a cauliflower fan, there is hope -- you can cook the cauliflower another minute or two before adding to the quiche to lessen the taste and add a little more parmesan cheese and perhaps up the garlic.
The original recipe called for 3/4 or 1 cup of parmesan cheese. (forget which) ..That amount would probably drown the cauliflower pretty well.
Hope this helps!
Thanks for posting!
-Donna-
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