Description

This Perfect Cauliflower & Spinach Quiche is a delightful savory pie featuring tender blanched cauliflower, sautéed spinach and onions, and a creamy egg and cheese filling baked in a flaky pie crust. It’s a great nutritious meal option for breakfast, brunch, or a light dinner, combining fresh vegetables with rich flavors and a satisfying texture.

Ingredients

Scale

Pie Crust

1 pre-made pie crust (store-bought or homemade)

Vegetables

1 medium cauliflower, chopped into small florets
2 cups fresh spinach, chopped
½ onion, diced

Fats & Oils

1 tbsp olive oil

Egg Mixture & Dairy

3 large eggs
1 cup heavy cream or milk (dairy or non-dairy)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
¼ cup grated Parmesan cheese (optional, for extra flavor)

Seasonings

1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and set it aside to prepare the filling.
Blanch Cauliflower: In a medium saucepan, bring water to a boil and blanch the cauliflower florets for 2-3 minutes until just tender. Drain and set aside to prevent overcooking in the quiche.
Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent, enhancing their sweetness and flavor.
Cook Spinach: Add the chopped spinach to the skillet and cook for an additional 2 minutes until wilted. Remove the skillet from heat and set the mixture aside.
Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream or milk, garlic powder, salt, black pepper, and nutmeg if using. This forms the creamy custard base of the quiche.
Combine Ingredients: Stir the sautéed spinach and onions, blanched cauliflower, and shredded cheese into the egg mixture. Mix thoroughly to evenly distribute all components for uniform flavor in each slice.
Fill Pie Crust: Pour the combined filling into the prepared pie crust. If using, sprinkle the grated Parmesan cheese evenly on top to add a savory, slightly nutty crust after baking.
Bake: Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set in the center and the top is lightly golden brown, indicating it’s fully cooked and deliciously caramelized.
Cool & Serve: Allow the quiche to cool for a few minutes before slicing. This helps the filling to set further, making it easier to cut and enhancing the texture when served.

Notes

You can use either heavy cream or milk depending on your preference for richness; non-dairy milks like almond or oat milk will also work for a lighter quiche.
Blanching the cauliflower briefly prevents it from being too crunchy and ensures even cooking inside the quiche.
Feel free to substitute or mix cheeses based on your taste – sharp cheddar adds a bold flavor, while mozzarella provides a mild creaminess.
The nutmeg is optional but adds a warm subtle spice that complements the savory custard well.
Allow the quiche to rest after baking for clean slices and better flavor development.