Description
This Perfect Cauliflower & Spinach Quiche is a delicious and hearty breakfast or brunch option that combines tender sautéed cauliflower and fresh spinach with creamy eggs and cheese in a flaky pie crust. Baked to golden perfection, it’s a satisfying vegetarian dish that can be served warm or cold for a versatile meal.
Ingredients
Scale
Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetables
- 1 tablespoon olive oil
- 1/2 head cauliflower (cut into small florets)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup yellow onion (diced)
Custard Mixture
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded Swiss or Gruyère cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Crust: Preheat the oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and pre-bake it according to the package instructions to ensure a crisp base.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the cauliflower florets and cook until they are lightly browned and tender, about 8–10 minutes. Add the diced onion and cook for an additional 3 minutes. Stir in the chopped spinach and cook just until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
- Prepare the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, shredded cheese, ground nutmeg, salt, and pepper until smooth and well combined.
- Combine Ingredients: Fold the sautéed vegetables into the custard mixture. Stir gently to evenly distribute.
- Assemble Quiche: Pour the vegetable and custard filling into the pre-baked pie crust. Smooth the top with a spatula to ensure an even surface.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35–40 minutes, until the custard is set in the center and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving. Enjoy warm, at room temperature, or cold as desired.
Notes
- You can substitute whole milk with a dairy-free alternative and use a gluten-free pie crust to accommodate dietary restrictions.
- For extra flavor, roast the cauliflower before sautéing.
- This quiche is delicious served cold or at room temperature, making it a great make-ahead meal.
