Impossible Cauliflower Quiche

This Impossible Cauliflower Quiche reimagines the classic French tart by using steamed cauliflower florets as a savory, gluten-free crust instead of pastry. The base is topped with a rich, blended mixture of eggs, milk, Bisquick, and sharp Colby cheese, studded with onions and green peppers. It offers a comforting, home-style flavor with a soft, custard-like texture that holds together beautifully. Perfect for a hearty weeknight dinner, a light weekend brunch, or a satisfying meal prep option. Simple to assemble with pantry staples, this dish delivers big flavor without the hassle of rolling out dough.

Cooking Method: Baking, Boiling

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 5.3

Dietary: Gluten-free, Vegetarian

Description

This Impossible Cauliflower Quiche reimagines the classic French tart by using steamed cauliflower florets as a savory, gluten-free crust instead of pastry. The base is topped with a rich, blended mixture of eggs, milk, Bisquick, and sharp Colby cheese, studded with onions and green peppers. It offers a comforting, home-style flavor with a soft, custard-like texture that holds together beautifully. Perfect for a hearty weeknight dinner, a light weekend brunch, or a satisfying meal prep option. Simple to assemble with pantry staples, this dish delivers big flavor without the hassle of rolling out dough.

Ingredients

2 cup Thinly Sliced Cauliflorets
9 oz Frozen Cauliflower, Thawed
1/3 cup Chopped Onion
1/2 cup Chopped Green Pepper
1 cup Shredded Colby Cheese
1 cup Milk
1/2 cup Bisquick
3 large Eggs
1/2 teaspoon Salt
1/8 teaspoon Pepper

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C). Grease a 9-inch pie plate lightly with butter or cooking spray.
2
Place the thinly sliced cauliflower florets in a covered saucepan with enough boiling salted water to cover them. Cook for 10 minutes until tender but still holding their shape.
3
Drain the cauliflower thoroughly in a colander. Press gently with a clean towel to remove excess moisture.
4
Spread the drained cauliflower evenly in the bottom of the greased pie plate to form the crust layer.
5
Sprinkle the chopped onion, chopped green pepper, and shredded Colby cheese evenly over the cauliflower base.
6
In a blender container, combine the milk, Bisquick, eggs, salt, and pepper.
7
Cover and blend for 15 seconds until smooth, or beat with a rotary beater for 1 minute.
8
Pour the egg mixture evenly over the vegetables and cheese in the pie plate.
9
Bake in the preheated oven for 20 to 25 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
10
Remove from oven and let stand for 5 minutes to set before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 5.3kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.4mg1%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, substitute the Bisquick with a gluten-free baking mix or almond flour.

Ensure the cauliflower is well-drained before placing in the pie plate; excess water can make the quiche soggy.

You can swap the Colby cheese for cheddar, feta, or Swiss depending on your preference.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven.

This quiche is also excellent served cold or at room temperature, making it great for picnics.

Keywords: cauliflower, quiche, french, gluten-free, crustless, brunch, dinner, eggs, cheese, vegetables, onion, pepper, baking, custard, comfort-food, easy, family-friendly, low-carb, healthy, meal-prep

Read it online: https://www.chefs-mate.com/recipe/impossible-cauliflower-quiche/