Cheesy Cauliflower and Potato Quiche
This Cheesy Cauliflower and Potato Quiche combines the heartiness of potatoes with the delicate flavors of cauliflower, all enveloped in a rich, cheesy custard. Inspired by a recipe from America's Small Farms by Joanne Lamb Hayes and Lori Stein with Maura Webber, this dish makes for a satisfying main course or a delightful side at any gathering. Each bite is packed with wholesome ingredients, offering a great option for vegetarians and comfort-food lovers alike. With a golden, crispy crust and a creamy filling, this quiche will surely become a family favorite!
6
Servings
N/A
Calories
18
Ingredients
Ingredients
grated raw potatoes
2 cups (freshly grated)
salt
1 teaspoon (divided)
large egg
1 (beaten for crust)
grated onion
1/4 to 1/2 cup (freshly grated)
extra virgin olive oil
as needed (for greasing and brushing)
large eggs
4 (beaten for filling)
milk
1/2 cup (whole or low-fat)
freshly grated parmesan cheese
3 tablespoons (freshly grated)
black pepper
1/4 teaspoon (fresh ground)
butter
3 tablespoons (unsalted)
chopped onion
1 cup (fresh)
garlic clove
1 (finely chopped)
medium cauliflower
1 (broken into small florets)
chopped fresh parsley
2 tablespoons (fresh)
chopped fresh basil
1 1/2 teaspoons (or 1/2 teaspoon dried)
chopped fresh thyme
3/4 teaspoon (or 1/4 teaspoon dried)
grated gruyere cheese
2 cups (freshly grated)
paprika
for sprinkling (to taste)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Generously grease a 9-inch pie pan with extra virgin olive oil.
3
To prepare the potato crust, place the grated raw potatoes in a colander set over a bowl. Toss the potatoes with 1/2 teaspoon of salt and let them sit for 10 minutes to drain excess moisture.
4
After 10 minutes, squeeze out any additional liquid from the grated potatoes.
5
In a medium bowl, combine the drained potatoes with the beaten egg and grated onion. Mix well.
6
Evenly press the potato mixture into the greased pie pan, building up the sides to form a crust. Use lightly floured fingers to shape the crust.
7
Bake the crust for 35-40 minutes, or until golden brown. Brush the crust with extra virgin olive oil after the first 20 minutes for added crispiness.
8
Once the crust is golden, remove it from the oven and reduce the temperature to 350°F (175°C).
9
While the crust is baking, prepare the filling. In a small bowl, whisk together the remaining eggs, milk, 1/2 teaspoon of salt, and black pepper. Set aside.
10
Blanch the cauliflower florets in boiling water for about 2-3 minutes, then drain and set aside.
11
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
12
Stir in the garlic and cauliflower, along with 1/4-1/2 teaspoon of the remaining salt. Cook, stirring frequently, for about 5 minutes until the vegetables are lightly browned.
13
Add the chopped parsley, basil, and thyme. Cover the skillet and cook for an additional 10 minutes, stirring occasionally, until the cauliflower is tender.
14
Remove the skillet from heat and let the mixture cool slightly.
15
Layer half of the grated Gruyere cheese in the baked potato crust, followed by the cauliflower mixture, then the remaining cheese on top.
16
Pour the egg-milk mixture evenly over the layered filling. Lightly dust the top with paprika.
17
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden.
18
Once baked, remove the quiche from the oven and let it cool slightly before slicing. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Cauliflower and Potato Quiche?
It is a hearty vegetarian dish featuring a crispy potato crust and a creamy custard filling made with cauliflower, Gruyere, and Parmesan cheese.
Is this quiche recipe vegetarian?
Yes, this recipe is completely vegetarian as it contains no meat products.
How many servings does this recipe yield?
This recipe makes 6 servings.
What type of crust is used for this quiche?
Instead of traditional pastry, this quiche uses a crust made from grated raw potatoes, egg, and onion.
How do I prepare the potatoes for the crust?
Grate raw potatoes and toss them with salt, let them sit for 10 minutes to drain moisture, and then squeeze them dry before mixing with egg and onion.
Why do I need to drain the potatoes for the crust?
Draining the moisture ensures the potato crust becomes golden and crispy rather than soggy during baking.
What temperature should the oven be for the potato crust?
The crust should be pre-baked at 400°F (200°C).
How long does the potato crust bake initially?
The potato crust takes approximately 35-40 minutes to become golden brown.
How can I make the potato crust extra crispy?
Brush the crust with extra virgin olive oil after the first 20 minutes of baking.
What size pie pan is required?
A 9-inch pie pan is recommended for this recipe.
Do I need to grease the pie pan?
Yes, you should generously grease the pan with extra virgin olive oil to prevent the potato crust from sticking.
What temperature is used to bake the final quiche?
Once the filling is added, the oven temperature should be reduced to 350°F (175°C).
How do I prepare the cauliflower for the filling?
Break a medium cauliflower into small florets and blanch them in boiling water for 2-3 minutes before sautéing.
What ingredients are in the custard filling?
The custard consists of 4 large eggs, 1/2 cup of milk, salt, and black pepper.
What kinds of cheese are used in this recipe?
The recipe uses 2 cups of grated Gruyere cheese and 3 tablespoons of freshly grated Parmesan cheese.
How do I sauté the filling vegetables?
Melt butter in a skillet, sauté onion until translucent, add garlic and cauliflower, and cook until lightly browned.
Can I use dried herbs instead of fresh?
Yes, you can substitute 1/2 teaspoon of dried basil for 1 1/2 teaspoons fresh, and 1/4 teaspoon of dried thyme for 3/4 teaspoon fresh.
How should I layer the ingredients in the crust?
Layer half of the Gruyere cheese, followed by the cooked cauliflower mixture, and then the remaining Gruyere.
What is the final topping before baking?
The quiche is lightly dusted with paprika before it goes into the oven.
How long does the quiche take to bake in the final stage?
The quiche should bake for 35-40 minutes until the filling is set and golden.
How do I know when the quiche is finished cooking?
The filling should be set and no longer jiggly, and the top should be lightly golden.
Should I let the quiche rest before serving?
Yes, letting it cool slightly after removing it from the oven will make it easier to slice.
Is this recipe gluten-free?
Yes, because it uses a potato crust rather than a flour-based pastry, this recipe is naturally gluten-free.
Can I use low-fat milk for the filling?
Yes, you can use either whole or low-fat milk based on your preference.
What is the role of the Parmesan cheese?
Parmesan is added to the custard mixture to provide an extra layer of salty, savory flavor.
How many eggs are needed in total for the recipe?
You will need 5 eggs in total: 1 for the crust and 4 for the filling.
What herbs are included in the cauliflower mixture?
The recipe calls for fresh parsley, basil, and thyme.
What inspired this recipe?
It was inspired by a recipe from America's Small Farms by Joanne Lamb Hayes and Lori Stein.
Can I serve this as a main course?
Yes, its hearty potato and vegetable content makes it an excellent vegetarian main course.
How long should the cauliflower simmer in the skillet?
After adding herbs, cover the skillet and cook for about 10 minutes until the cauliflower is tender.