Cauliflower Crust Quiche

Direction

FOR THE CAULIFLOWER CRUST

Preheat oven to 425F degrees.

Generously grease a 9-inch pie dish or tart pan; set aside.

Place cauliflower florets in a food processor in batches.

Pulse each batch until crumbly and mixture resembles rice.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the rice cauliflower to the skillet and cook, stirring occasionally, for about 4 minutes, or until cauliflower is tender and starting to brown.

Remove from heat and transfer the cauliflower to a bowl; let stand couple minutes to cool.

Add parmesan cheese to the cauliflower, as well as Italian Seasoning, garlic powder, salt, and pepper; stir to combine.

Stir in 1 egg and mix until thoroughly incorporated.

Press cauliflower mixture onto the bottom and up the sides of the prepared pie dish.

Bake for 10 to 12 minutes, or until golden brown.

In the meantime, work on the quiche filling.

FOR THE QUICHE FILLING

Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Add diced ham, peppers, and onions to the skillet and cook for 4 minutes, or until veggies are tender.

Stir in minced garlic and continue to cook for 20 more seconds, or until fragrant.

Remove from heat.

Take out the baked crust and spread the ham mixture over the crust. Set aside.

IF USING A TART PAN, set the tart pan over a foil-lined baking sheet. Set aside.

LOWER HEAT down to 375F.

In a large bowl, combine 4 eggs, heavy cream, feta cheese, oregano, basil, garlic powder, salt, and pepper: whisk until well combined.

Pour egg and cheese mixture over the ham mixture.

Place quiche in the oven and cook for 30 to 35 minutes, or until eggs are set and a knife inserted in the center comes out clean.

Remove from oven and let stand for 10 minutes.

Garnish with green onions; cut and serve.

Serve with Hollandaise Sauce. (optional)