Impossible Cauliflower Quiche
Delight your taste buds with this Impossible Cauliflower Quiche, a light yet satisfying dish that's perfect for breakfast, brunch, or a meatless dinner. Made with tender cauliflower florets, a blend of sharp cheddar and nutty parmesan cheeses, and aromatic herbs, this crustless quiche offers a healthier twist on a classic favorite. Its impossibly smooth and fluffy texture comes from a clever mix of eggs, milk, and just a touch of flour, making it both versatile and naturally gluten-free with the right flour substitute. Ready in under an hour, this easy-to-make recipe combines crispy golden edges with a creamy, cheesy interior that's packed with wholesome veggies. Serve this savory quiche warm or at room temperature for a meal that's as impressive as it is effortless. Perfect for a crowd or your weekly meal prep, it's a dish you'll come back to again and again!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 cups cauliflower florets
- 4 large eggs
- 1 cup milk
- 1 cup cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.5 cup onion, finely chopped
- 1 tablespoon butter
- 0.5 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon olive oil (for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil to prevent sticking.
Steam or microwave the cauliflower florets until tender, about 5 minutes. Drain well and set aside to cool slightly.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Remove from heat and let cool.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and baking powder. Whisk until smooth and well combined.
Gradually sift in the flour while whisking to ensure no lumps. Stir in the shredded cheddar cheese, grated parmesan cheese, parsley, and sautéed onions.
Roughly chop the cooked cauliflower into smaller pieces and fold it into the egg mixture, ensuring everything is evenly distributed.
Pour the mixture into the prepared pie dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
Remove from the oven and let the quiche cool for about 10 minutes before slicing and serving.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 287 mg | 22% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
