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.
The Quiche case
Cauliflower & Walnut Quiche Crust
Ingredients
- 1 Cauliflower cut into florets
- ½ cup Walnuts
- 2 Eggs
- 1 tablespoon onion powder optional
- 1 tablespoon garlic powder optional
- ½ teaspoon salt
- ½ teaspoon black pepper
Fillling (Guideline, Use your choice)
- 6-8 eggs
- 10 Cherry tomatoes
- 1 small tin artichokes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 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!
Notes
The information shown is an estimate provided by an online nutrition calculator.
Johann
greaseproof paper? what is that? wax paper?
Angela Coleby
Parchment paper is much the same thing.
Suzanne
I love everything thank you
Angela Coleby
Hope you enjoy it all! Thanks for popping by!!
susanb181
Reblogged this on Type2 Delicious.
Elaine @ foodbod
Love it!
Divalicious
Thanks Elaine! Hope you enjoy it and thanks for popping by!
sallybr
Oh, I LOVE THIS! Having just made cauliflower tortillas that left even my beloved husband asking for more.... I cannot wait to try a pie crust like this.
very creative!
Divalicious
Thanks Sally! Hope you enjoy it!