Looking for an easy, impressive, and fabulous meal? It’s even gluten-free! My entire family even the picky 3-year-old ate this up and we wanted more. I found it in Farmer John’s Cookbook but these are my alterations.
Crustless Cauliflower Quiche
2 T butter
1 small onion, sliced
2 c chopped cauliflower (about 1 very small head)
1 tsp salt, divided
3 T water
1 1/2 c heavy cream (I used whole milk)
pinch fresh nutmeg
3/4 c grated Swiss or Dubliner cheese
salt & pepper
Preheat oven to 375 degrees
Melt 2 T butter in a medium skillet. Add the onion & saute till translucent, about 5-7min. Add the cauliflower, 1/2 tsp of the salt, and 3T water ; cover and cook for 10 min, shake pan occasionally. Cauliflower should be barely tender as it will cook more in the oven.
Butter a pie dish. Whisk the eggs in a bowl and add the milk and 1/2 tsp salt and nutmeg.
Sprinkle half the cheese on the bottom of the pan. Add the cauliflower mixture. Pour the egg/cream mixture over the top, being careful not to add so much that it goes all the ay to the top of the crust, as it will rise during baking. Sprinkle with salt and pepper. Sprinkle with remaining cheese.
Bake until quiche is lightly browned in spots, 25-35 minutes.