Description

This Perfect Cauliflower & Spinach Quiche is a delicious, vegetarian breakfast or brunch option combining tender sautéed cauliflower and fresh spinach with a creamy egg and cheese filling baked in a flaky pie crust. Its subtle nutmeg seasoning and melty Gruyère or Swiss cheese elevate the flavors, making it a savory and satisfying dish perfect for any time of the day.

Ingredients

Scale

Crust

1 9-inch pie crust (store-bought or homemade)

Vegetables

1 tablespoon olive oil
1/2 head cauliflower (cut into small florets)
2 cups fresh spinach (roughly chopped)
1/2 cup yellow onion (diced)

Egg Mixture

3 large eggs
1 cup whole milk
1/2 cup heavy cream
1 cup shredded Swiss or Gruyère cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste

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Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and prebake it according to the package instructions to ensure a crisp bottom layer.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the cauliflower florets and sauté until they are lightly browned and tender, about 8 to 10 minutes. Add diced onion and cook for another 3 minutes until softened. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat and let the vegetable mixture cool slightly.
Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, shredded cheese, ground nutmeg, and salt and pepper to your taste until well combined.
Combine and Fill Crust: Stir the sautéed and cooled vegetables into the egg mixture thoroughly. Pour this filling into the prebaked pie crust, spreading it evenly and smoothing the top.
Bake the Quiche: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top turns lightly golden brown.
Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes to set before slicing. Serve warm, at room temperature, or chilled as preferred.

Notes

For a dairy-free option, substitute the whole milk with a plant-based milk and select a dairy-free cream alternative.
Use a gluten-free pie crust if you need to make this recipe gluten-free.
Roasting the cauliflower before sautéing enhances its flavor with a slight caramelization.
This quiche is flavorful whether served warm, at room temperature, or cold, making it perfect for make-ahead meals and picnics.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 3g
Sodium: 280mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 11g
Cholesterol: 135mg