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Potato-Crusted Cauliflower Quiche

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Submitted by Gilda

YIELD

4 servings

PREP

10 min

COOK

READY

2 hrs

Ingredients

Crust
2 473
CUPS ML POTATOES
shredded
½ 2.5
TEASPOON ML SALT
1 1
EACH EACH EGGS
beaten
¼ 59
CUP ML ONIONS
grated
Filling
1 237
CUP ML CHEDDAR CHEESE *
1 1
MEDIUM MEDIUM CAULIFLOWER FLORETS
in small florets *
1 1
CLOVE CLOVE GARLIC
crushed
1 237
CUP ML ONIONS
chopped
1 15
TABLESPOON ML BUTTER
1 1
DASH DASH THYME *
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 2
LARGE LARGE EGGS
¼ 59
CUP ML MILK, SKIM
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 136 44% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 672mg 28%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 12%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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