Potato-Crusted Cauliflower Quiche
Yield
4 servingsPrep
10 minCook
Ready
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
potatoes
shredded |
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
onions
grated |
|
| Filling | |||
| 1 | cup |
cheddar cheese
|
*
|
| 1 | medium |
cauliflower florets
in small florets |
*
|
| 1 | clove |
garlic
crushed |
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | dash |
thyme
|
*
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk, skim
|
|
| ½ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
potatoes
shredded |
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
onions
grated |
|
| Filling | |||
| 237 | ml |
cheddar cheese
|
*
|
| 1 | medium |
cauliflower florets
in small florets |
*
|
| 1 | clove |
garlic
crushed |
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
butter
|
|
| 1 | dash |
thyme
|
*
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk, skim
|
|
| 2.5 | ml |
paprika
|
|
Directions
Place potato in colander.
Sprinkle with salt and let sit 10 min. Squeeze out excess water.
Combine with egg and onion. Pat into well-greased 9inch pie pan, building up sides with floured fingers.
Bake 40 to 45 min at 400F, until browned.
Spray with cooking oil spray after ½ hour.
Sauté onions and garlic in butter 5 min.
Add herbs and cauliflower and cook 10 min, stirring occasionally. Spread half of cheese into crust, then veggies, then remaining cheese.
Combine eggs and milk and pour over.
Sprinkle with paprika. Bake 35 to 40 min at 400℉ (200℃) until set.
