Cauliflower-Crusted Quiche with Hillshire Farm® Smoked Sausage recipe
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Ingredients
- 1 medium head cauliflower, cored and cut into florets 2 tablespoons olive oil, divided 5 eggs, divided 1 cup shredded mozzarella cheese, divided 1 tablespoon whole wheat panko bread crumbs 2 tablespoons snipped fresh chives 1 medium sweet red pepper, chopped ½ (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick ½ cup chopped onion ¼ cup heavy whipping cream 1 tablespoon all-purpose flour 1 tablespoon Chives
Nutrition Info
- 248.8 caloriescarbohydrate: 8.2 gcholesterol: 151 mgfat: 18.7 gfiber: 2.2 gprotein: 12.2 gsaturatedFat: 7.3 gservingSize: -sodium: 365.6 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower-Crusted Quiche with Hillshire Farm® Smoked Sausage
Directions
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Preheat oven to 375 degrees F. Grease a 9-inch deep-dish pie plate, set aside.
Place cauliflower in a food processor in batches. Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the cauliflower and cook, stirring occasionally, about 4 minutes, or until cauliflower is tender and starting to brown.
In a medium bowl, combine the cauliflower, 1 egg, 1/2 cup of the cheese, the panko, and 2 tablespoons chives. Press mixture onto the bottom and up the sides of the prepared pie plate.
In the same skillet, heat remaining 1 tablespoon of oil over medium heat. Add sweet pepper and cook for 2 minutes, or until it begins to soften. Add sausage and onion and cook for 5 minutes, stirring occasionally, until onion softens and sausage begins to brown. Spoon sausage mixture and remaining 1/2 cup cheese into cauliflower crust.
In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour. Pour over sausage mixture in crust.
Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Sprinkle with additional chives, if desired.