Cauliflower Beef Quiche Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
• Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
• Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
• Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
• Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
• Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

Steps:

• 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; refrigerate for 30 minutes. , 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° for 5 minutes. Remove foil; bake 5 minutes longer., 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. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes.
• Drain.
• Place in greased 9" pie plate.
• Sprinkle with onion, green pepper and cheese.
• Place remaining ingredients in blender container.
• Cover and whirl 15 seconds (or beat 1 minute with rotary beater).
• Pour into pie plate.
• Bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 425°F (220°C).
• Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
• Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
• Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
• Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
• Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
• Bake for 15-18 minutes, until golden. Set aside to cool.
• Reduce oven temperature to 375°F (190°C).
• In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
• In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
• Add the spinach and cook until wilted.
• Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
• Bake for 45 minutes, or until quiche is set and slightly golden.
• Let cool for 15 minutes before serving.
• Enjoy!