Cauliflower and Cheddar Quiche

Cauliflower and Cheddar Quiche


Perfect Pie Crust
1 head cauliflower
1 cup milk
2 large eggs
1 cup shredded Cheddar cheese


1. Prepare pie crust and refrigerate about half an hour. Preheat oven to 425.

2. When the oven is ready, roll out the pie crust and poke the bottom with a fork. Cover with foil loosely, pressing down gently to cover the entire crust. Add pie weights and bake 15 minutes. (I used a bag of dried peas as my pie weights)

3. While crust is pre-baking (also called blind baking), prepare your cauliflower and boil for about 5 minutes and drain. When cool, chop into bite sized pieces.

4. In a bowl, whisk together the milk, eggs, s&p.

5. When the crust is done, remove from the oven, carefully remove the foil and pie weights; reduce the temperature of the oven to 350.

6. Scatter the cauliflower at the bottom of the crust. Top with the milk/egg mixture and sprinkle the Cheddar all over.

7. Bake for about 45 minutes or until the top is browned a little bit.

1 comment:

baili said...

this is COMPELLING dear Rain!