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.
Recipe Tip
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!
Quiche Filling Suggestions
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.
Cauliflower Crust Quiche
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Ingredients
Crust
- 1 medium cauliflower head cut into florets
- ½ cup walnuts
- 2 large eggs
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
- ½ teaspoon salt
- ½ teaspoon black pepper
Filling (as a guideline)
- 6 large eggs
- ¼ cup heavy cream
- 10 cherry tomatoes
- 4 oz artichoke hearts
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Make the Cauliflower Quiche Crust
- 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 degrees.
- Place the walnuts in a food processor and blitz until finely chopped.
- In a bowl, combine the cauliflower, walnuts, eggs and any flavorings. Season with the salt and pepper. Mix well.
- Line a 8 inch pie dish with parchment paper or 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
Make the Filling
- Beat the eggs for your filling in a bowl and whisk in the cream. Season with the salt and pepper
- Place the quiche 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.
- Allow to cool for 5 minutes before slicing to serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
