Description
This Perfect Cauliflower & Spinach Quiche is a delicious and savory dish combining tender cauliflower florets, fresh sautéed spinach and onions, and a creamy egg and cheese filling baked in a flaky pie crust. Ideal for a comforting brunch, lunch, or light dinner, this quiche balances wholesome vegetables with rich, cheesy flavors.
Ingredients
Scale
Crust
- 1 pre-made pie crust (store-bought or homemade)
Vegetables
- 1 medium cauliflower, chopped into small florets
- 2 cups fresh spinach, chopped
- ½ onion, diced
Others
- 1 tbsp olive oil
- 3 large eggs
- 1 cup heavy cream or milk (dairy or non-dairy)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and set aside to prepare the filling.
- Blanch cauliflower: Bring water to a boil in a medium saucepan. Add the chopped cauliflower florets and blanch for 2-3 minutes until just tender. Drain well and set aside.
- Sauté onions: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- Cook spinach: Add the chopped spinach to the skillet with onions and cook for an additional 2 minutes until the spinach is wilted. Remove the skillet from heat and set aside.
- Mix egg base: In a large mixing bowl, whisk together the eggs, heavy cream or milk, garlic powder, salt, black pepper, and nutmeg if using, until well combined.
- Combine filling: Stir the sautéed onions and spinach, blanched cauliflower, and shredded cheese into the egg mixture. Mix thoroughly to evenly distribute all ingredients.
- Assemble quiche: Pour the combined filling into the prepared pie crust, spreading evenly. Sprinkle the grated Parmesan cheese on top if desired for extra flavor and a golden crust.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set in the center and the top is lightly golden.
- Cool and serve: Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with milk or a non-dairy milk alternative.
- Feel free to add herbs like thyme or basil for additional flavor nuances.
- Use a mix of cheeses for a richer taste—cheddar and mozzarella work great.
- Ensure cauliflower is only blanched briefly to avoid mushy texture in the quiche.
- This quiche can be prepared a day ahead and refrigerated; reheat gently before serving.
