Ham & cheese quiche with cauliflower crust
- 12 oz. 350 g cauliflower florets, riced
- ½ cup 125 ml parmesan cheese, grated
- 1 1 large egglarge eggs
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 6 oz. 175 g smoked deli ham, cubed or diced
- 4 oz. 110 g (225 ml) cheddar cheese, shredded
- 5 5 large egglarge eggs
- 1⁄3 cup 75 ml heavy whipping cream
- 2 2 garlic clove, mincedgarlic cloves, minced
- salt and pepper
- Place the riced cauliflower in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 8 to 10 minutes, until very soft. Set a tea towel in a sieve in the sink and drain the cauliflower through the tea towel.
- Once cool enough to handle, gather the ends of the tea towel together and squeeze out as much liquid from the cauliflower as possible. Transfer to a large bowl and preheat the oven to 350°F (175°C).
- Stir in the parmesan, egg, salt, and pepper until well combined. Grease a glass or ceramic pie plate and press the cauliflower mixture into the bottom and up the sides. Bake 10-15 minutes, until just firm to the touch.
- Maintain oven heat at 350°F (175°C) and scatter the ham and cheese over the bottom of the crust.
- In a large bowl, whisk together the eggs, cream, and garlic until well combined. Season lightly with salt and pepper and pour into the crust.
- Bake 45 to 50 minutes, until the center of the quiche is just set. Remove and let cool 15 minutes before serving.
If you don't have a microwave, you can also prepare the cauliflower on the stovetop. Melt some butter or coconut oil in a skillet. Add the cauliflower and cook over medium heat for 10 minutes or until the riced cauliflower gets soft.
Cauliflower might just be one of the most versatile ingredients for low carb and keto diets. It can play the part of rice, mashed potatoes, and even makes good pizza crust, tater tots, and bread. In this instance, I used it as the crust for a delicious quiche.
I love quiche for its versatility too. It’s a great breakfast or dinner, and always goes over well at brunch. And you can put just about anything in it. Think chopped veggies, meats, bacon, and cheese. The sky’s the limit when it comes to all of the flavors you can add to a quiche.
The cauliflower crust does need to baked ahead for 15 minutes, otherwise it’s too soggy and will simply bake into your egg mixture. The exposed edges of the crust get delightfully crisped and browned. I recommend using a glass or ceramic pan to keep the crust from burning.
This is also a great make ahead recipe. It holds up well for several days and warms nicely in the oven. Having guests over for brunch? Make this the day before so you can relax when everyone comes over.