Cauliflower Crust Breakfast Quiche
This cauliflower crust breakfast quiche is low-carb, gluten-free, and packed with ham, cheese, and plenty of protein. It’s a nutritious brunch or breakfast recipe.
Servings: 8 servings
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
Store. Cover the quiche with plastic wrap and aluminum foil; keep it in the fridge for up to 3 days.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 7g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 709mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 54.8mg | Calcium: 162mg | Iron: 1.4mg
