Cauliflower Quiche

Cauliflower Quiche

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 6 servings

This fabulous cauliflower quiche may be served for brunch or as an appetizer. Prepare all the ingredients ahead of time and bake right before your guests arrive. 


  • 1 clove garlic, minced
  • 1/2 c. minced scallions
  • 1 1/2 c. shredded Swiss cheese
  • 3 eggs, lightly beaten with fork
  • 3/4 c. milk
  • 1 tsp. salt (to taste)
  • Pepper to taste
  • 1 tsp. each crumbled basil and rosemary
  • 1/2 tsp. celery seed
  • Mushrooms (optional, but if used, saute with garlic and scallions)
  • 1 pkg. frozen cauliflower or substitute chopped spinach or chopped broccoli
  • 1 baked pie crust


  1. Saute garlic and green onions in butter until golden brown. Add chopped cauliflower (or substitute); cook over medium heat until water is absorbed; salt and pepper
  2. In a medium bowl, whisk together eggs, milk, basil, rosemary, and celery seed until fluffy. Add shredded Swiss cheese. Add sauteed vegetables.Pour into a prepared pie crust shell
  3. Arrange thinly sliced tomatoes on the top of quiche mixture. Sprinkle with Parmesan cheese.
  4. Bake in hot oven (425 degrees) for 15 minutes; lower temperature to 350 degrees and bake about 15 minutes longer or until top is puffy and center is firm to touch.


Comments on "Cauliflower Quiche"