Wednesday, August 27, 2014

Cauliflower Quiche - Crustless

1 head of cauliflower
8 eggs, beaten
2 1/2 cups milk
3/4 tsp. salt
1 leek, chopped
2 cups cheddar, shredded

Preheat oven to 350 degrees.  Cut cauliflower tops off stalk, place in a sauce pan, cover with water and cook until barely soft.  Drain and pour into a large bowl.  With a knife, cut into small bite size pieces. Add remaining ingredients and mix well.  Pour into a 3 quart or 9 x 13 casserole dish or 2 deep dish pie pans sprayed with non-stick spray.  Bake about 1 hour or until a tooth pick inserted in the center comes out clean.  Serves 8-10.

Comments:  I had a head of cauliflower that needed to be used and since I had not made quiche in a while I decided to give it a try using the cauliflower.  When I made this I ended up using 2 deep dish pie pans which turned out perfect but you can make it in casserole dishes to.  You can also make this using a pie shell but brown the shell slightly before adding the quiche and watch the edges of the crust to make sure they don't burn while cooking.  If they start to brown too much, lay a piece of foil over the top but try to make sure it doesn't touch the filling.  It is actually easier to make this without the crust.  It did turn out delicious.  It needed just a bit more salt for my taste and maybe a little pepper but that is something that can be added when eating.  This is a really delicious dish that my food testers all loved.  It does make a lot but you can cut the recipe in half and make 1 deep dish or 1 8 x 8 x 2 baking dish.  One thing I want to add the next time is a little cooked, crumbled bacon.  That would be a great addition.
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