If you think healthy doesn’t taste good, then you must try this light and fluffy crustless cheesy quiche! 🥚🧀🥮
It’s very easy to prepare and packed with flavor. I usually make it with spinach or broccoli, but this time I used roasted cauliflower, sautéed mushrooms, fresh chives and dill, and I added shredded part-skimmed Swiss and Gruyère cheeses instead of cheddar. I also used fat free Half & Half instead of cream. DELISH!!
• ½ a small cauliflower head
• 1 cup sliced mushroom
• 2 tablespoons chopped chives
• 2 tablespoons chopped dill
• 6 eggs
• ½ cup cream or Half & Half
• 2/3 cup grated gruyere, swiss, mozzarella, or cheddar cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons garlic powder
• Salt & Pepper to taste
• 1 tablespoon olive oil
• ½ tablespoon butter
I wanted this Quiche to be on the lighter side, so I used fat free Half & Half and a mix or part-skimmed cheeses to make it, and it was so fluffy!
🥮 First, prepare the cauliflower:
Cut cauliflower into medium size florets. Season with salt, pepper, and garlic powder and toss with olive oil. Transfer to a baking tray lined with parchment paper and roast on 350F until cauliflower is fork tender; about 20 minutes.
🥮 Next, slice mushroom and sauté in melted butter, until cooked.
🥮 Now prepare the egg mixture:
Beat eggs with salt, pepper and garlic powder. Add Half & Half (or cream) and whisk. Add sautéed mushrooms, chives, dill, and grated cheese, and give everything a good mix.
🥮 Arrange roasted cauliflower, in one layer, on the bottom of a baking dish and sprinkle some shredded cheese on top.
🥮 Pour the egg mixture on top and bake in a 350F preheated oven until cooked. Baking time will depend on how deep your dish is. I used a 9 inch pie pan and my Quiche was ready in 25 minutes.
Bon Appétit 💐💖
MADE WITH LOVE!