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This Roasted Cauliflower Crustless Quiche is vegetarian, gluten free and packed with veggies and cheese! It’s an easy brunch recipe, or great for meal-prepping to enjoy throughout the week and an easy way to squeeze some cauliflower into your diet.
This cauliflower quiche is IDEAL because it’s filled with veggies and it’s crustless, meaning it requires less prep time! It’s a win-win if you ask me. Truthfully, I could eat eggs every day and never tire of them. Oh wait, I already do, though I wasn’t always this egg-obsessed. In fact, before I started dating Miguel, I was much more of a cereal and/or granola for breakfast kinda gal. Then when we started living together back in 2013, Miguel would make himself eggs for breakfast every morning, and I would enviously stare at his eggs, then back at my cereal, then at his eggs again. Truthfully, the eggs just always looked—ok, smelled—so much better. And that is exactly how my egg craze started. Plus, the fact that since he was already making eggs for himself, he’d just make them for me too, which is how I successfully convinced Miguel to be the “breakfast maker” in our household. Still not mad about it.
I’m not too picky when it comes to eggs, either. I’ll eat ‘em scrambled, hard boiled, over easy, in frittata form, or in this case, in quiche! Crustless quiche, to be exact. I’ll be honest, I love regular quiche—the crust is just so darn tasty—but if there’s one thing breakfast needs to be, it needs to be quick, and making tradition quiche, crust and all, is absolutely not quick. That’s when cauliflower crustless quiche becomes the answer to all of your problems!
WHY THIS CRUSTLESS CAULIFLOWER QUICHE IS THE BEST
- It’s crustless, so it’s easier and quicker to prep
- It’s loaded with roasted cauliflower
- Though there’s cauliflower, there’s also still plenty of cheese!
CAULIFLOWER QUICHE INGREDIENTS:
Like many egg bakes, this crustless quiche is a simple breakfast to whip up one day and enjoy for the next several days. Talk about stress-free breakfasts! This quiche recipes is filled with:
- roasted cauliflower
- tarragon (secretly my favorite herb)
- parmesan cheese
- burrata cheese
It’s vegetarian, gluten free, and sure to please picky eaters thanks to the cheese!
HOW TO MAKE CAULIFLOWER QUICHE:
Roast the cauliflower: Yes, you heard me correctly–you must roast the cauliflower! I know, I know, that means this whole thing is going to take longer, but we all know that roasted cauliflower is SO much better than raw or steamed cauliflower. Make sure to break the cauliflower into bite-size pieces so that it roasts faster and so you don’t have large chunks of cauliflower in the quiche.
Whisk eggs, milk, cheese, and tarragon together. You’ll only want to use HALF of the burrata cheese; otherwise, the mixture will be too liquid-y. Plus, you want some to add on top once the quiche is done baking.
Add roasted cauliflower into the bowl with the eggs; then, pour the entire mixture into a greased 8″ cake
Bake the quiche! This quiche needs to bake for approximately 45 minutes, or until the eggs have set. Once it’s done, you’re going to want to wait a few minutes before carefully running a knife around the edges and then inverting it onto a cooling rack. Then, you can sprinkle it with MORE CHEESE. I mean, why not?
As you can see, this cauliflower quiche is easy to prep, and it’s well worth it. Eggs for days, people, eggs for days!
HOW LONG DOES QUICHE LAST?
In our household, it only lasted 2 days! But in all honesty, quiche should last for up to 4 days in the refrigerator.
OTHER HEALTHY BREAKFAST RECIPES:
Roasted Cauliflower Crustless Quiche
- 3 cups cauliflower
- 1/4 cup fresh tarragon
- 1-2 tbsp olive oil
- 8 eggs
- 3/4 cups almond milk
- 1 cup shredded parmesan cheese
- 2 oz burrata cheese
- Salt and pepper
- Arugula or any type of greens for topping
- Preheat oven to 350°.
- Place cauliflower and 2 tbsp tarragon onto a baking sheet, drizzle with 1-2 tbsp olive oil, sprinkle with salt and pepper and roasted for approximately 20 minutes, or until cauliflower is golden around the edges.
- Meanwhile, whisk eggs and milk together in a large bowl; add parmesan cheese, the rest of the tarragon, salt and pepper, and HALF the burrata cheese; stir.
- Line an 8" cake pan with parchment paper and then grease the sides of the pan with coconut oil; set aside.
- Once the cauliflower has roasted, add the roasted cauliflower and tarragon to the bowl and stir.
- Pour egg mixture into the cake pan and then place it in the even. Bake quiche for approximately 45 minutes or until the eggs have set.
- Remove pan from the oven, add the rest of the burrata on top, then allow it to sit for 10 minutes in the pan before taking a knife around the edges and carefully inverting it onto a cooling rack.
- Sprinkle quiche with greens of choice, more parmesan cheese, salt and pepper and enjoy!