A low carb and paleo quiche crust made out of cauliflower and walnuts.
There is no end to the versatility of the humble cauliflower! Now available in Quiche crust format! Although I have made this a couple of times with walnuts simply because I like this flavour combination you could use another nut instead. I have made it without nuts and the crust was too moist for my liking. Perhaps some ground flaxseed instead or even Parmesan cheese to bind it and give it the crispy case. Perfect for a picnic or supper dish!
Although I am a massive fan of the frittata (which is basically a crustless Quiche) I do miss the pastry casing of a Quiche and this is a great substitution for those of you who also miss their pastry. Or just trying to be a bit healthier. Delicious hot or cold, this was well received by the Chief Taster.
One tip that I cannot emphasis enough is that you MUST line your baking tray with parchment paper. It will stick to your tin otherwise, however well you grease your tin!
For the filling – go crazy and choose your own. Mine in the recipe below are just a guideline and I’ve shown the nutritional details for the Quiche case separately too. I was trying to avoid cheese to keep the dish Paleo and wanted to showcase that cauliflower can be used as a base for a Quiche.
1 cauliflower, cut into florets
1/2 cup walnuts
1 tblspn onion powder (optional)
1 tblspn garlic powder (optional)
1/2 tspn salt
1/2 tspn pepper
Filling (guideline only..use your favourites!)
6 -8 large eggs
10 cherry tomatoes
1 tin artichokes
1/2 tspn salt
1/2 tspn pepper
- Grate the cauliflower or process in a food processor for a “rice like” texture.
- Place in a microwave safe bowl, cover with cling film and cook for 7 minutes.
- Remove, let it cool and then squeeze the water from the cauliflower mixture (I use a nut bag but you could use a tea towel for this too).
- Pre-heat the oven to 375F/190C.
- Place the walnuts in a food processor and blitz until finely chopped.
- In a bowl, combine the cauliflower, walnuts, eggs and any flavourings. Season with the salt and pepper. Mix well.
- Line a tin/dish with greaseproof paper.
- Using a spoon, press the cauliflower mixture into the tin and around the edges. I simply place the mixture into the tin, then spread it out with a spoon until even.
- Bake in the oven for 20 minutes until firm and slightly golden. Remove from the oven and keep the oven on at the same temperature.
- Beat the eggs for your filling in a bowl. Season with the salt and pepper
- Place the vegetable fillings over your Quiche case and pour the egg mixture over.
- Bake in the oven for 35 minutes until the egg mixture is golden and firm.
- Eat and enjoy!
Serves 2-4 people (depends on how hungry you all are!)
I’ve shown the nutritional details for the whole Quiche. Divide into 4 or 8 depending upon how you slice yours.
Nutrition: Whole Crust only: 594 Calories; 49g Fat; 27g Protein; 25g Carbohydrate; 12g Dietary Fiber; 13g Net Carb
Nutrition: Whole Quiche with my filling :1043 Calories; 75g Fat; 64g Protein; 43g Carbohydrate; 21g Dietary Fiber; 22g Net Carb