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Slice of Cauliflower Crust Breakfast Quiche
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Low Carb Cauliflower Crust Breakfast Quiche

7 7 7
WW Freestyle: 5
Prep Time15 mins
Cook Time50 mins
Resting Time10 mins
Total Time1 hr 5 mins
An amazingly delicious healthy breakfast quiche packed with ham and cheese. A wonderful Low Carb dish that’s also Keto-friendly and gluten free.
Course: Breakfast, Brunch
Cuisine: American, French
Servings: 8 servings
Calories: 208

Ingredients

FOR THE CAULIFLOWER CRUST

  • 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

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
  • 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 

FOR THE CAULIFLOWER CRUST

  • 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.

FOR 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.

LOWER HEAT down to 375F.

  • 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

WW FREESTYLE POINTS: 5
 
HOW TO STORE LEFTOVER QUICHE
  • Cover the quiche with plastic wrap and aluminum foil; keep in the fridge for up to 3 days. 
Nutrition Facts
Low Carb Cauliflower Crust Breakfast Quiche
Amount Per Serving (1 slice)
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 141mg47%
Sodium 709mg30%
Potassium 323mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 815IU16%
Vitamin C 54.8mg66%
Calcium 162mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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