Spoonfuls of warm, moist quiche will hit the spot when served for breakfast or brunch. This classic, light summer dish is a flavorful explosion that’s sure to impress.
Time: 75 minutes
- 1 small cauliflower, outer leaves removed, broken into florets
- 1 medium red onion, peeled
- 5 tablespoons olive oil
- ½ teaspoon rosemary, finely chopped
- 7 eggs
- ½ cup basil leaves, chopped
- 1 cup whole wheat flour, sifted
- 1½ teaspoons baking powder
- ⅓ teaspoon ground turmeric
- 5 ounces cheddar cheese, grated
- Salt and black pepper
- 1 tablespoon unsalted butter, melted
- Preheat oven to 400°.
- Place cauliflower florets in a medium saucepan. Add 1 teaspoon salt and just enough water to cover the tops of vegetables. Bring to a boil, then immediately simmer for 15 minutes, until the florets are fork-tender. Drain and let cool.
- Cut 5 round slices off one end of the onion and set aside, chopping the rest. In a small pan over medium heat, sauté chopped onion with oil and rosemary, cooking for 10 minutes until soft. Remove from heat.
- After cooling, place the cooked onions in a large bowl and add the eggs and basil, whisking thoroughly. Add flour, baking powder, turmeric, cheddar cheese, 1 teaspoon salt, and pepper to your liking. Fold in cauliflower, stirring gently to avoid breaking florets.
- Grease the base and sides of a cake pan with melted butter so the quiche won’t stick. Pour the cauliflower mixture into the pan and top with remaining onion rings. Place your pan on the center rack of the oven and bake for 45 minutes, or until golden brown. Test readiness by inserting a knife into the quiche—it should come out clean. Let cool for 20 minutes and serve.
(Adapted from epicurious.com.)
This recipe was originally featured in Baked’s Spring 2015 issue. Grab your copy on campus today!