Spinach and feta quiche with
cauliflower crust
Spinach and feta quiche with cauliflower
crust is the perfect guilt-free recipe to get you through breakfast, lunch, or
dinner!
INGREDIENTS
For the crust:
·
1 small head of cauliflower, cut into
florets
·
1/2 cup Parmesan cheese
·
1/2 teaspoon salt
·
1/2 teaspoon garlic powder
·
1 egg, slightly beaten
·
nonstick spray
For the filling:
·
5 eggs
·
1/3 cup milk (or heavy cream)
·
1 teaspoon salt
·
1/2 teaspoon ground black pepper
·
1 teaspoon olive oil
·
2.5 oz. baby spinach
·
2 scallions, thinly sliced
·
1/2 cup feta cheese, crumbled, plus more for
garnish
·
Parmesan cheese, grated (optional for
garnish)
INSTRUCTIONS
1.
Preheat oven to 450 F.
2.
Place cauliflower florets in the bowl of a
food processor with the blade attached. Pulse until completely crumbled. Pour
into a microwave safe, medium-sized bowl and cook on high for 5 minutes. Let
cool slightly. Place cauliflower in a small kitchen towel or cheese cloth and
ring out all the excess liquid.
3.
Transfer cauliflower to a clean bowl and add
Parmesan, salt, and garlic powder. Stir until combined. Add slightly beaten egg
to bowl and mix thoroughly.
4.
Spray a 9-inch round tart pan or pie dish
with nonstick spray. Pour in cauliflower mixture. Use your hands to mold the
cauliflower to the pan, making sure to press firmly on the bottom and up the
sides to form an even layer.
5.
Bake for 10 minutes and remove from
oven. Lower oven temperature to 400 F.
6.
In a large mixing bowl, combine eggs, milk
(or heavy cream), salt and pepper and whisk thoroughly. Set aside.
7.
Heat olive oil in a small skillet over
medium-high heat. Add spinach and cook until just wilted, stirring often, about
2-3 minutes.
8.
Add spinach, scallions, and feta to the egg
mixture. Mix to combine and then pour into the cauliflower crust. Bake for 15
minutes.
9.
Let cool and serve topped with additional
feta or grated Parmesan cheese.
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