Crustless Quiche With Cauliflower and Herbs
By
Janus Joy Miller
@earth2joy
17
I made this for my daughter when she was here last time. It was delicious! I ate some anyway, despite my mild egg allergy. It made my mouth itch, but it was worth it! OMG, so sweet and delicious with the Maui onion and fresh herbs. And the cold tomato on top was a nice juxtaposition to the hot quiche.
Blue Ribbon Recipe
This quiche recipe is easy to make and very impressive! The fresh herbs add so much flavor to the recipe. Make sure to go light on the lavender... a little goes a long way. The star ingredient is the champagne cheddar cheese. There's a slightly nutty and fruity flavor that complements all the other flavors wonderfully.
Note: If you have trouble getting your hands on champagne cheddar, try substituting with Gruyere.
Ingredients
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1 Tbspolive oil, for sauteeing
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3 largecauliflower florets, sliced 1/4" thick
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1/2 largesweet Maui onion
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1celery rib
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2 Tbspchopped fresh parsley
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1 Tbspchopped fresh rosemary
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1 tspfresh thyme leaves
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1 Tbspchopped fresh sage
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1 pinchlavender, crushed (the tiniest pinch! you don't want too much)
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6 mediumeggs
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1 can(s)coconut milk, unsweetened
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4 ozgrated champagne cheddar cheese
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GARNISH
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1tomato, sliced
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1/4 cchopped fresh green onion tops or chives
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·sea salt flakes
How to Make Crustless Quiche With Cauliflower and Herbs
- Preheat Oven to 425 F.
- Saute the cauliflower sliced in olive oil until tender; then set aside.
- Saute the onions and celery until caramelized.
- Stir in all the herbs and saute a minute or two more until they're wilted. Be sure to go light on the lavender, but don't leave it out. Too much lavender can ruin it, but just enough adds a lovely aromatic note.
- Spread the onion-celery-herb mixture evenly in a quiche pan, then top with cooked cauliflower slices. Sprinkle with salt to taste.
- Whip the eggs and coconut milk until smooth.
- Pour egg mixture over the vegetables.
- Top evenly with grated champagne cheddar. (I found this cheese at the grocery store. I'm sure there are several brands, but I used Deitz & Watson.)
- Bake 25 to 30 minutes until golden on top.
- Garnish with tomato slices and chives.
- Sprinkle with sea salt flakes and serve immediately. (The sea salt flakes were a gift from my daughter that she got while in Paris a few years ago.)
