Cauliflower Crust Quiche Lorraine

November 21, 2014

Cauliflower Crust Quiche Lorraine






OK, I'm just gonna say it before someone else does “I am a liar. A Big. Fat. Liar!
There, I said it.
Just two months ago I was telling you guys I had peaked at the cauliflower crust thing, that the cauliflower noodle lasagna was the last act of a heroic saga involving cauliflower used as the base for pizza, grilled cheese, breadstick, et cetera.
Yet, here I am today, posting another recipe labeled “cauliflower crust”
So yeah. What.A.Liar.

Cauliflower Crust Quiche Lorraine







But you see, the other night the Mighty French Culinary Gods appeared in my dreams and ordered me to create something French with cauliflower crust.
Of course, they said in French, so it went something like “Tu dois créer quelque chose avec de la croûte de chou-fleur, compris?” [And before you say it, no, I was neither drunk nor high, mmmkay?]
Since I am nothing but a humble servant, I had to fulfill the Gods will.
I mean, if the Mighty French Culinary Gods command you to cook something, would you refuse?
Yeah, I don’t think so.
I decided to make Quiche Lorraine, because Quiche Lorraine is French, French, French, oh-so-French.
Quiche Lorraine wears a beret, a blue and white striped shirt, has moustaches, smokes cigarettes, and answers “Oui, oui” when addressed. [Vive les stereotypes!]
So French, I knew for a fact the Mighty French Culinary Gods would be pleased.

Cauliflower Crust Quiche Lorraine






If you’re not familiar, Quiche Lorraine is an open pie with a filling of custard with smoked bacon (or lardons), cheese, cream and eggs.
Classic Quiche Lorraine is delicious, but it has a LOT of calories. Definitely not a diet food.
This one is different though.
The cauliflower crust is amazingly good and amazingly low in calories. Not to mention full of cauliflower goodness.
You can definitely indulge in bacon and cream for once.
If you do not eat meat and do not want to put the bacon in it, it is technically no longer Quiche Lorraine, or maybe it is bacon-less Quiche Lorraine. No worries. The cream, eggs and cheese make a delicious custard center, with or without the bacon.
However, do not sub the cream with milk, if you do so instead of a custard you’ll get a solid lump of scrambled egg.
I love me a good frittata, but if I want quiche I make quiche not frittata.
Then again this version of Quiche Lorraine has four full servings of cauliflower.
So why worry?

Cauliflower Crust Quiche LorraineCauliflower Crust Quiche Lorraine                                                             Print this recipe!

Ingredients
Serves 6

Cauliflower crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
½ cup / 2 oz / 50 gr grated Parmesan cheese
1 large free-range organic egg
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Filling

½ lb / 230 gr bacon, diced
½ cup / 125 ml heavy cream (or creme fraiche), at room temperature
½ cup / 125 ml milk, at room temperature
2 eggs, at room temperature
¾ cup shredded Gruyère cheese (or good quality Cheddar cheese)
¼ teaspoon fine grain salt
Pinch of ground pepper
Pinch of cayenne pepper
Freshly grated nutmeg, to taste

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a 8-inch round baking pan with parchment paper and grease it. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy crust.
Transfer cauliflower rice to a bowl, add Parmesan cheese, egg, oregano, garlic powder, salt and pepper and mix until a dough forms.
Transfer cauliflower mixture to the baking dish, smoothing it out with your hands and making sure to spread it evenly to cover the bottom and the sides of the dish.
Bake in the hot oven for about 15 to 20 minutes, until the edges are brown and the overall crust is golden.
Transfer to a rack and allow to cool while you prepare the quiche filling.
In a bowl, combine the cream, milk, and eggs. Using a whisk or fork, beat until well blended. Stir in the cheese and season with salt, black pepper and cayenne pepper.
Scatter the crumbled bacon over the bottom of the cauliflower crust shell.
Pour into the prepared cauliflower crust shell and sprinkle the top lightly with nutmeg.
Reduce oven temperature to 350°F (180°C) and bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, about 25 to 30 minutes.
Remove from the oven and let stand for several minutes before serving.

Nutrition facts

One serving yields 270 calories, 22 grams of fat, 6 grams of carbs and 15 grams of protein.

39 comments:

  1. Am glad the French God's knocked some sense into you - you are THE king of all things after all :)
    4 servings of Cauliflower in this means seconds right?

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    1. I meant all things Cauliflower - not just all things...

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    2. Well tbh I feel like I am the King of all Things, not just cauliflower... ;)

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  2. Glad you were a liar in this case Mike, this is seriously legit.

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  3. You're forgiven for lying, monsieur. I wish I was having this quiche lorraine for lunch right now, it looks delicious!

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    Replies
    1. This means that I can consider myself pardoned? Phew....

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  4. I knew there was no way you'd tapped out your cauliflower creativity! :) Quiche Lorraine is my favorite - you just can't beat bacon and eggs! Love your healthier interpretation, (and the new food props lately btw)!

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    1. Is Quiche Lorraine really your favorite? If so, you have to try this!

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  5. I say keep drinking what you are drinking or having what you are having before going to sleep, because the outcome is PERFECTION!

    Love this, and intend to try it once I am back in my own kitchen...

    Sally, waiving hello from Brazil.... ;-)

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    1. I can't get over the fact that you're in Brazil right now...I sort of hate you (and I feel like you should know this!)
      ;)

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  6. I hope the Mighty (insert other country) Gods continue to force the cauliflower based dishes on you- this looks incredible! I love Quiche Lorraine- especially with a ridiculous bacon to egg ratio.

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    1. TBH it should be lardons not bacon, but it doesn't matter it's still soooo good!

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  7. Oh yes would I say a loud NON if the French Culinary Gods demanded me to do whatever. But that's because I have yet to forgive some French trous du culs for what they did to us during a holiday 'en Provence'. That all aside I think your lies are forgiven because wow did you become the cauliflower connoisseur. I eat neither eggs nor meat but I still think you should write The Great Big Cauliflower Cookbook [sub for fancy title]. Or honestly, is that a secret you're keeping from us and you already signed a contract for that one?! (: If not I highly recommend you do.

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    Replies
    1. Soooo I reckon bad experience with a French guy huh?
      And no, I haven't signed anything...yet ;)

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  8. Love all things cauliflower Mike, beautiful dish!

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  9. THIS CHICK LIKES CAULIFLOWER GOODNESS..... Until.... Well.... Her stomach.. EXPLODES ha ha ha ha! OH WELL<-- it's well worth the risk!

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  10. The gods like you and your creativity in making a great dish healthier. Good job��

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  11. PS: Mike, if you have a moment, take a look at my post on your eggplant parm.... posted it a few days ago, huge success at our home!

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    Replies
    1. I'm heading over right now (I still despise you tho for being in Brazil!) ;)

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  12. Superbe, tout simplement superbe! Je l'ai déjà dit et je le répète, Mike, tu es le roi de tout ce qui est "chou-fleur". Pas surprenant que les dieux en aient fait appel à toi! ;)

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    Replies
    1. Now I know I should answer to this comment in French, but I'm just too lazy to do it right now...
      Anyways, thank you for the kind words my friends, they are truly appreciated!

      Delete
  13. Love your cauliflower creations!! This looks so yummy : )

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  14. Mike, you are welcome to lie to my face all you want if it means producing delicious recipes like this one. Using cauliflower as the crust for a quiche is quite clever...and I want a slice for lunch. Can you bring me one up? It's just a short little drive up here! #WolfpackEats

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    Replies
    1. A short little drive??? Now who's the liar?
      #WolfpackDelivery

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  15. This is genius!! I simply must try this!

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  16. I have yet to try the cauliflower crust but you inspired me. C'est magnifique mon ami. Viva Chou-Fleur Croûte Quiche Lorraine!

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    Replies
    1. Kev, you speak (and write) French. I am beyond impressed!

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  17. Oh, I'm sold on this! I've made the cauliflower pizza crust and found it to be really good...for a cauliflower pizza crust. My son doesn't get it, but I have to remind him to not expect the same as a dough crust, it's just different, not bad, but good, in a different way. The same I do expect for this. I'll save my son from this quiche though, and serve this to my girlfriends...I know they will love this!

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  18. Does it freeze well? Can't wait to try it!

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    Replies
    1. It does freeze well. I was actually surprised!

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  19. Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!

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  20. What else could I use instead of cheese? One of my twins is allergic to cheese :) Thanks!!

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