This Cauliflower Crust Breakfast Quiche is a delicious, healthy breakfast idea packed with ham and cheese. A wonderful low-carb recipe that’s packed with flavor. Keto-friendly and gluten free.
AN EASY & HEALTHY 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 whadda 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.
- In the meantime, sauté diced ham and diced peppers in a skillet. Spoon ham mixture on top of cauliflower crust.
- In a mixing bowl combine eggs, feta cheese, heavy cream, and seasonings; pour egg mixture over the ham mixture.
- If using a tart pan, you’ll want to set it over a foil-lined baking sheet to avoid cleaning up a spilled mess in the oven.
- Bake the quiche uncovered in a 375F preheated oven for 30 minutes, or until eggs are set.
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 Rainbow Fruit Salad and some Sunrise Mimosas! Now that’s the kind of Sunday brunch that we all deserve. (CALL ME over!)
HOW TO STORE LEFTOVER QUICHE
- 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
- Spinach Bacon Quiche
- Tex Mex Cheesy Beef Quiche
ENJOY!
Low Carb Cauliflower Crust Breakfast Quiche
Ingredients
- 1 medium head cauliflower, cored and cut into florets
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 large egg
- 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
- 1/4 cup heavy whipping cream
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- salt and fresh ground pepper, to taste
- sliced green onions, for garnish (optional)
Instructions
- Preheat oven to 425F degrees.
- Generously grease a 9-inch pie dish or tart pan; set aside.
- Place cauliflower florets in a food processor in batches.
- Pulse each batch until crumbly and mixture resembles 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 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.
- Press cauliflower mixture onto the bottom and up the sides of the prepared pie dish.
- Bake for 10 to 12 minutes, or until golden brown.
- In the meantime, work on the quiche filling.
- 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 veggies are tender.
- Stir in minced garlic and continue to cook for 20 more seconds, or until fragrant.
- Remove from heat.
- Take out the baked crust and spread the ham mixture over the crust. Set aside.
- IF USING A TART PAN, set the tart pan over a foil-lined baking sheet. Set aside.
- In a large bowl, combine 4 eggs, heavy cream, feta cheese, oregano, basil, garlic powder, salt, and pepper; whisk until well combined.
- Pour egg and cheese mixture over the ham mixture.
- Place quiche in the oven and cook for 30 to 35 minutes, or until eggs are set and a knife inserted in the center comes out clean.
- Remove from oven and let stand for 10 minutes.
- Garnish with green onions; cut and serve.
- Serve with Hollandaise Sauce. (optional)
Notes
- Cover the quiche with plastic wrap and aluminum foil; keep in the fridge for up to 3 days.
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.