Go Back

Cauliflower & Walnut Quiche Crust

Course: Main Course
Cuisine: Vegetarian
Print Recipe


  • 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


  • 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