Cauliflower Crust Breakfast Quiche
Apr 19, 2019, Updated Sep 23, 2025
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This cauliflower crust breakfast quiche is low-carb, gluten-free, and packed with flavor! Filled with ham, cheese, and plenty of protein, it’s a delicious and nutritious brunch or breakfast recipe the whole family enjoys.
Cauliflower Crust Quiche Recipe
This easy breakfast quiche is the perfect guilt-free recipe to get you through breakfast or brunch fit for a crowd. Featuring a golden brown cauliflower crust filled with ham, cheese, peppers, and eggs, your family will love this hearty yet light breakfast treat.
It’s also really pretty, don’t you think? So spring-y and Easter-ish. Mother’s Day-ish, too!
I’ve been experimenting with cauliflower crust ever since I worked on my keto pizza Margherita. I have YET to be disappointed by all my experiments. Cauliflower is one magical vegetable, friends. I’m just happy that we can all enjoy everything delicious, even if it means cutting down on sugars and carbs… know what I mean?
But, this quiche! It’s SO GOOD! This wonderful brunch deal came about while I was preparing my Hashbrowns Spinach and Tomato Pie for a Holiday brunch. I ditched the potatoes and replaced them with cauliflower rice. Then, I filled it to the brim with cheese and eggs, and voila! Brunch perfection. 😍
How To Make Cauliflower Crust Quiche
This recipe starts with a cauliflower crust. It’s basically cooked cauliflower rice mixed with eggs and parmesan cheese. The prepared crust is then pressed into a generously greased pie dish or a tart pan and baked for about 10 minutes or until golden brown.
- Make the filling. Sauté diced ham and diced peppers in a skillet. Spoon the ham mixture on top of the prepared cauliflower crust.
- Make the custard. In a mixing bowl, combine eggs, feta cheese, heavy cream, and seasonings; pour egg mixture over the ham mixture.
- Bake. If using a tart pan, set it over a foil-lined baking sheet to avoid cleaning up a spilled mess in the oven. Bake the quiche uncovered in a 375°F preheated oven for 30 minutes, or until the eggs are set.
Serving Suggestions
Doesn’t matter if you’re planning a brunch for two or for eight this weekend, add this quiche to your Easter menu, along with a fruit salad and some sunrise mimosas! Now that’s the kind of Sunday brunch that we all deserve. (CALL ME over!)
How To Store Leftovers
- Cover the quiche with plastic wrap and aluminum foil; keep in the fridge for up to 3 days.
More Quiche Recipes
- Spinach Quiche
- Quinoa Quiche Muffins
- Ham and Cheese Quiche
- Tex Mex Cheesy Beef Quiche
- Quiche Lorraine
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Cauliflower Crust Breakfast Quiche
Ingredients
FOR THE CAULIFLOWER CRUST
- 1 medium head cauliflower, cored and cut into florets
- 1 tablespoon olive oil
- ½ cup grated parmesan cheese
- 1 teaspoon Italian Seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 large egg
FOR THE QUICHE FILLING
- 1 tablespoon olive oil
- 2 cups diced ham
- 1 medium sweet red pepper, diced
- 1 small red onion, diced
- 1 clove garlic, minced
- 4 large eggs
- ¼ cup heavy whipping cream
- ½ cup crumbled feta cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- salt and freshly ground black pepper, to taste
- sliced green onions, for garnish (optional)
Instructions
FOR THE CAULIFLOWER CRUST
- Prep. Preheat the oven to 425°F. Generously grease a 9-inch pie dish or tart pan; set aside.
- Make riced cauliflower. Place the cauliflower florets in a food processor in batches. Pulse each batch until crumbly, and the mixture resembles rice.
- Cook the cauliflower rice. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the riced cauliflower to the skillet and cook, stirring occasionally, for about 4 minutes, or until cauliflower is tender and starting to brown. Remove from heat and transfer the cauliflower to a bowl; let stand couple minutes to cool.
- Add seasonings and egg. Add parmesan cheese to the cauliflower, as well as Italian Seasoning, garlic powder, salt, and pepper; stir to combine. Stir in 1 egg and mix until thoroughly incorporated.
- Transfer to the pan and bake. Press the cauliflower mixture onto the bottom and up the sides of the prepared pie dish. Bake for 10 to 12 minutes, or until golden brown.
FOR THE QUICHE FILLING
- Sauté the ham and veggies. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced ham, peppers, and onions to the skillet and cook for 4 minutes, or until the vegetables are tender. Stir in minced garlic and continue to cook for 20 more seconds, or until fragrant. Remove from heat.
- Add the ham mixture to the crust. Take out the baked crust and spread the ham mixture over the crust. Set aside. (If you're using a tart pan, set it over a foil-lined baking sheet and set aside).
Reduce the oven temperature to 375˚F.
- Make the custard. In a large bowl, combine 4 eggs, heavy cream, feta cheese, oregano, basil, garlic powder, salt, and pepper; whisk until well combined.
- Combine and bake. Pour the egg and cheese mixture over the ham mixture. Place the quiche in the oven and cook for 30 to 35 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
- Rest and serve. Remove the quiche from the oven and let it rest for 10 minutes. Garnish it with green onions, cut, and serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I make ahead and freeze?
Once cooled, store the quiche in an airtight container and keep in the freezer for up to 3 months. To reheat, let the quiche thaw overnight in the fridge, then, reheat in a 300˚F preheated oven for about 25 to 30 minutes.
For this recipe, can you substitute cooked riced cauliflower (the frozen kind)?
Hi! Yep, you can absolutely do that.
56% fat content and loaded with ham – and this is healthy?
Seriously?
I almost fell in love with your recipe instantly. Would definitely try it!
We have been using cauliflower in everything lately, so I can’t wait to try this quiche. It looks amazing!
Would a bag of frozen riced cauliflower work? If so, would one bag be enough?
Thank you for all the wonderful recipe’s, so glad I found your site!!
Absolutely love this lower carb version! Delicious!