Crustless Cauliflower Quiche
You’ll find heaps of roasted cauliflower and melted cheese in this Crustless Cauliflower Quiche. It’s an easy and crowd-pleasing brunch recipe and is even great for meal-prepping!
Servings: 6
Calories: 172kcal
Ingredients
- 3 cups cauliflower
- 1 tablespoon olive oil
- 8 eggs
- ¾ cups almond milk see notes for substitutions
- 1 green onion chopped
- 2 tablespoon parsley chopped
- 1 tablespoon fresh tarragon chopped
- ½ cup parmesan cheese shredded or shaved
- salt and pepper to taste
- 1 ball burrata cheese
Instructions
- Preheat oven to 350° and spray a quiche or tart pan with nonstick spray.
- Chop the cauliflower into small bite-size pieces and place it into a bowl. Drizzle it with the olive oil and toss to combine. Transfer the cauliflower to a baking sheet, then place it into the oven and roast for 20 minutes.
- Meanwhile, prepare the rest of the quiche. In a large bowl, whisk the eggs, milk, onion, parsley, tarragon, parmesan, salt, and pepper together.
- Once the cauliflower is roasted, transfer it to the bowl with the eggs and stir to combine. Pour the mixture into the prepared pie pan, then place dollops of the burrata cheese over top.
- Bake the quiche for 40-45 minutes. Cut into 6 slices and enjoy!
Video
Notes
*Calories are per slice and are an estimation
*Milk: if you want this to be a little richer, use ½ cup almond milk and ¼ cup half and half or heavy cream instead
*NOTE: I highly recommend using a quiche pan for this recipe; however, if you don't own one and want to use a 9" pie pan instead, bake the quiche for 55-60 minutes, and you may need to tent the edges with foil to prevent them from browning
Nutrition
Calories: 172kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 274mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 27mg | Calcium: 197mg | Iron: 2mg