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Cheddar Cauliflower Quiche

SUBMITTED BY: Tracy Watson

"A dear friend shared this recipe one year when we both had an abundance of cauliflower from our gardens. My husband and I enjoy this so much that I make it for breakfast, lunch and dinner! --Tracy Watson, Hobson, Montana"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  25 Min
COOK TIME  30 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold milk
  • 4 cups cooked chopped cauliflower
  • 1/2 cup slivered almonds, toasted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

DIRECTIONS

  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
  2. Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer.
  3. Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese.
  4. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

FOOTNOTE

  • Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by BonnieB
I served this at a dinner party and everyone loved it. They remarked on the crunchiness of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2007 by RosiePosie
I thought this recipe was very good. I made it in a pie dish without the crust as I'm trying... MORE


 
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