Sunday, August 14, 2016

Denver Omelette Quiche with Cauliflower Crust

Healthy eating is not just a fad or a craze, it's a lifestyle.  I've read that staying consistent on a healthy-eating way of life about 90% of the time, will leave room for a splurge now and then.
With this recipe, you'll feel like you are splurging, but it's actually pretty healthy!


Recently, I ran across the recipe for a cauliflower quiche crust on Pinterest that sounded interesting, so I changed one small thing to make it with ingredients I had on hand.
Then, searching my old recipes, I found Denver Omelette....and thought, "wouldn't that make a great quiche?"  It turned out just right!

For the Crust:
Preheat oven to 350°F. (Toaster oven does not need preheating.)
  • 10 ounces of Fresh Cauliflower florets
  • 1 whole egg
  • 1/2 teaspoon ground sea salt
  • 1 teaspoon (about 2 cloves) of freshly minced garlic
  • 1/2 cup grated parmesan cheese (I used the powdery kind, but freshly grated would be fab!)
  1. Using a food processor, pulse the cauliflower florets into fine pieces. 
  2. Now add the egg, sea salt, minced garlic and parmesan cheese. Pulse for a few seconds to combine.
  3. Spray a pie plate or pan with non-stick spray; press the cauliflower mixture onto the bottom  and up the sides. Try for an even coverage, and smooth on the bottom.
  4. Cover the pie plate loosely with foil and bake at 350°F for 20 minutes; remove the foil and bake for an additional 10 minutes.  Allow to cool. (I put a fan on the counter to get mine cooled quickly.)
Now for the Denver Omelette Filling: (modified from a recipe found on allrecipes.com)
Preheat oven to 400°F (Toaster oven does not need preheating.) 
  • 2 Tablespoons butter
  • 1/4 of an onion, finely chopped (optional)
  • 1/2 of a green bell pepper, finely diced
  • 1 cup cooked ham, diced
  • 8 whole eggs
  • 1/4 cup milk
  • 1/2 cup finely shredded cheese (I used Colby-Jack)
  1. Melt butter in a skillet: cook the onion and bell pepper in the melted butter until soft, about 4-5 minutes, stirring frequently.
  2. Beat eggs and milk together in a large bowl; stir in the cheese, ham, cooked onion and pepper.
  3. Season with salt & pepper, if desired, and pour on top of the cooled cauliflower crust.
  4. Bake for 25 minutes.  Serve warm.  (Can be reheated the next day!)
Because it's been so darn HOT here in central Texas, I used my toaster oven with the convection setting to make the crust and the quiche.  It didn't heat the kitchen up, like using the regular oven would have, so that made me and the electric company both very happy.
(By-the-way, the crust edges are dark, but NOT burned! Unfortunately, the photos make it look darker than it was.)


It's hard to tell at first that the crust is made from cauliflower, since it just adds to the flavor of the overall dish.  You might want to try making it and then let your family guess what the crust is made from!


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