Today I used a few veges from the fridge and some smoked salmon which needed using up. I can imagine it with bacon and tomato...or whatever is in the fridge. It bakes for nearly an hour so the onion an dcapscium I added raw cooked really nicely.
The original recipe can be found here.
I was a bit relaxed with measurements and had to substitute parmesan with mozzarella. It was still great!
This is a make again recipe. It will be great when I go back to work.
Ingredients
Crust
- 340 grams cauliflower florets, riced
- 85 grams. parmesan cheese, grated
- 1 large egg
- ½ tsp salt
- ¼ tsp ground black pepper
Filling
- 170 Grams. smoked deli ham, cubed or diced
- 115 grams cheddar cheese, shredded
- 5 large eggs
- 1⁄3 cup heavy whipping cream
- 2 garlic cloves, minced
- salt and pepper
Instructions
Crust
- Place the riced cauliflower in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 8 to 10 minutes, until very soft. Set a tea towel in a sieve in the sink and drain the cauliflower through the tea towel.
- Once cool enough to handle, gather the ends of the tea towel together and squeeze out as much liquid from the cauliflower as possible. Transfer to a large bowl and preheat the oven to 350°F (175°C).
- Stir in the parmesan, egg, salt, and pepper until well combined. Grease a glass or ceramic pie plate and press the cauliflower mixture into the bottom and up the sides. Bake 10-15 minutes, until just firm to the touch.
Filling
- Maintain oven heat at 350°F (175°C) and scatter the ham and cheese over the bottom of the crust.
- In a large bowl, whisk together the eggs, cream, and garlic until well combined. Season lightly with salt and pepper and pour into the crust.
- Bake 45 to 50 minutes, until the center of the quiche is just set. Remove and let cool 15 minutes before serving.
