Cauliflower Quiche recipe
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Ingredients
- 1 head cauliflower, cut into large florets ⅓ cup chopped fresh mushrooms 3 green onions, chopped 5 large eggs, or more to taste 1 cup half-and-half, or more to taste 2 tablespoons butter 2 tablespoons all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon ground turmeric salt and ground black pepper to taste 1 pinch curry powder, or to taste 1 pinch paprika, or to taste
Nutrition Info
- 213.7 caloriescarbohydrate: 10.5 gcholesterol: 186 mgfat: 14.8 gfiber: 2.9 gprotein: 11.5 gsaturatedFat: 7.8 gservingSize: -sodium: 234.5 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Quiche
Directions
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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.