Creamy Dreamy Cauliflower Quiche: A Step-by-Step Recipe
Cauliflower, often relegated to the side dish status, shines brightly in this incredibly delicious and surprisingly easy-to-make quiche. This recipe elevates the humble cauliflower into a creamy, savory, and satisfying meal. Whether you’re looking for a vegetarian option for brunch, lunch, or dinner, this cauliflower quiche is sure to impress. Forget those bland cauliflower preparations of the past; this is a flavor explosion in every bite!
## Why You’ll Love This Cauliflower Quiche
* **Delicious and Flavorful:** The combination of roasted cauliflower, creamy custard, cheese, and herbs creates a symphony of flavors that will tantalize your taste buds.
* **Versatile:** This quiche can be served warm, at room temperature, or even cold. It’s perfect for meal prepping and taking to potlucks.
* **Vegetarian-Friendly:** A great way to incorporate more vegetables into your diet without sacrificing taste.
* **Relatively Easy to Make:** While it may look impressive, this quiche is surprisingly straightforward to prepare.
* **Customizable:** Feel free to add your own favorite vegetables, cheeses, or spices to personalize this recipe.
## Ingredients You’ll Need
Before you begin, gather these ingredients:
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cubed
* ¼ cup cold vegetable shortening
* 5-7 tablespoons ice water
**Or, a store-bought pre-made pie crust (9-inch) for convenience.**
**For the Filling:**
* 1 medium head of cauliflower, cut into florets
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 cup heavy cream
* ½ cup milk
* 4 large eggs
* ½ teaspoon nutmeg
* 1 cup shredded Gruyere cheese (or Swiss cheese, or a combination)
* ¼ cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh thyme (optional)
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect cauliflower quiche:
**Part 1: Making the Crust (or using a store-bought one)**
**If making the crust from scratch:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The smaller pieces of butter create flaky layers.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overwork the dough.
4. **Form a Disc:** Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling period allows the gluten to relax, resulting in a more tender crust.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be slightly larger than your 9-inch pie plate.
6. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to the pie plate. Gently press the dough into the bottom and sides of the plate. Trim any excess dough and crimp the edges to create a decorative border. You can use a fork to press around the edges or create a fancier crimped design.
7. **Pre-bake the Crust (Blind Baking):** This step is essential to prevent a soggy bottom crust. Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly before adding the filling.
**If using a store-bought crust:**
1. Simply unroll the crust and place it in your pie plate.
2. Follow steps 6 & 7 for pre-baking the crust (blind baking).
**Part 2: Preparing the Cauliflower and Filling**
1. **Roast the Cauliflower:** Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned. Roasting the cauliflower brings out its natural sweetness and adds a depth of flavor to the quiche. Let cool slightly.
2. **Sauté the Onion and Garlic:** While the cauliflower is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. **Prepare the Custard:** In a large bowl, whisk together the heavy cream, milk, eggs, nutmeg, salt, and pepper. The nutmeg adds a warm, subtle spice that complements the cauliflower perfectly.
4. **Assemble the Quiche:** Spread the sautéed onion and garlic evenly over the bottom of the pre-baked crust. Sprinkle half of the Gruyere cheese (or Swiss cheese) over the onion mixture. Arrange the roasted cauliflower florets evenly over the cheese. Pour the custard mixture over the cauliflower. Sprinkle the remaining Gruyere cheese and the Parmesan cheese over the top. Sprinkle with fresh parsley and thyme (if using).
**Part 3: Baking the Quiche**
1. **Bake the Quiche:** Reduce the oven temperature to 350°F (175°C). Bake the quiche for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean (or with just a few moist crumbs). If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
2. **Cool and Serve:** Let the quiche cool for at least 15-20 minutes before slicing and serving. This allows the custard to set completely and makes it easier to slice. Enjoy warm, at room temperature, or even cold.
## Tips for the Perfect Cauliflower Quiche
* **Use Cold Ingredients for the Crust:** Cold butter and ice water are key to creating a flaky pie crust. Keep the ingredients as cold as possible throughout the process.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the ingredients gently and only until they come together.
* **Blind Bake the Crust:** Pre-baking the crust is essential to prevent a soggy bottom. Make sure to use pie weights or dried beans to keep the crust from puffing up.
* **Roast the Cauliflower:** Roasting the cauliflower adds a depth of flavor that you won’t get from steaming or boiling it. Don’t skip this step!
* **Use High-Quality Cheese:** The quality of the cheese will significantly impact the flavor of the quiche. Gruyere cheese is a classic choice, but Swiss cheese or a combination of cheeses will also work well.
* **Don’t Overbake the Quiche:** Overbaking the quiche will result in a dry and rubbery custard. Bake it just until the custard is set and a knife inserted into the center comes out clean.
* **Let it Cool:** Allow the quiche to cool slightly before slicing and serving. This will help the custard set completely and make it easier to slice.
## Variations and Additions
This cauliflower quiche recipe is a great base for experimentation. Here are some variations and additions you can try:
* **Add Other Vegetables:** Broccoli, spinach, mushrooms, or bell peppers would all be delicious additions to this quiche. Simply roast or sauté them along with the cauliflower.
* **Add Meat:** Cooked bacon, ham, or sausage would add a savory element to the quiche. Add them to the filling along with the cauliflower.
* **Use Different Cheeses:** Try using different cheeses like cheddar, Monterey Jack, or goat cheese.
* **Spice it Up:** Add a pinch of red pepper flakes to the custard for a little heat.
* **Add Herbs:** Experiment with different herbs like rosemary, oregano, or chives.
* **Make it Gluten-Free:** Use a gluten-free pie crust or make your own using gluten-free flour.
* **Make it Dairy-Free:** Use a dairy-free pie crust, plant-based milk (like almond or soy milk), and nutritional yeast instead of cheese.
## Serving Suggestions
This cauliflower quiche is delicious on its own, but here are some serving suggestions to make it a complete meal:
* **Serve with a Side Salad:** A simple green salad with a light vinaigrette is a perfect complement to the richness of the quiche.
* **Serve with Soup:** A bowl of tomato soup or vegetable soup would be a comforting accompaniment.
* **Serve with Fruit:** A fresh fruit salad or a platter of sliced fruit would be a refreshing addition.
* **Serve for Brunch:** This quiche is a great addition to any brunch spread. Serve it alongside other brunch favorites like muffins, scones, and fruit.
## Storing Leftovers
Leftover cauliflower quiche can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container. You can reheat it in the oven or microwave, or enjoy it cold.
## Can You Freeze Cauliflower Quiche?
Yes, you can freeze cauliflower quiche. To freeze it, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight. Reheat in the oven at 350°F (175°C) until warmed through.
## Recipe Summary
**Creamy Dreamy Cauliflower Quiche**
A savory and satisfying vegetarian quiche featuring roasted cauliflower, creamy custard, and plenty of cheese.
**Prep Time:** 30 minutes
**Cook Time:** 1 hour 10 minutes
**Total Time:** 1 hour 40 minutes
**Servings:** 6-8
**Ingredients:**
* **Crust:** (See detailed instructions above or use store-bought)
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cubed
* ¼ cup cold vegetable shortening
* 5-7 tablespoons ice water
* **Filling:**
* 1 medium head of cauliflower, cut into florets
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 cup heavy cream
* ½ cup milk
* 4 large eggs
* ½ teaspoon nutmeg
* 1 cup shredded Gruyere cheese (or Swiss cheese, or a combination)
* ¼ cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh thyme (optional)
**Instructions:**
1. **Prepare the Crust:** (See detailed instructions above or use a store-bought crust).
2. **Roast the Cauliflower:** Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 20-25 minutes.
3. **Sauté Onion and Garlic:** Sauté onion and garlic in olive oil until softened.
4. **Prepare the Custard:** Whisk together cream, milk, eggs, nutmeg, salt, and pepper.
5. **Assemble the Quiche:** Spread onion/garlic in the crust, sprinkle with half the Gruyere, arrange cauliflower, pour custard, top with remaining Gruyere and Parmesan, parsley, and thyme.
6. **Bake the Quiche:** Bake at 350°F (175°C) for 45-55 minutes, until set.
7. **Cool and Serve:** Let cool before slicing and serving.
Enjoy your delicious and impressive cauliflower quiche!
This quiche is a winner every time! Try it and let me know what you think!