Low Carb Cauliflower Crust Breakfast Quiche

Prep Time 15 mins | Cook Time 50 mins | Resting Time 10 mins | Total Time 1 hr 5 mins

An amazingly delicious healthy breakfast quiche packed with ham and cheese. A wonderful Low Carb dish that’s also Keto-friendly and gluten free.

• Course: Breakfast, Brunch
• Cuisine: American, French
• Servings: 8 servings
• Calories: 208 kcal
• Author: Katerina | Diethood

Ingredients

FOR THE CAULIFLOWER CRUST

• 1 medium head cauliflower, cored and cut into florets
• 1 tablespoon olive oil
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 large egg

FOR THE QUICHE FILLING

• 1 tablespoon olive oil
• 2 cups diced ham
• 1 medium sweet red pepper, diced
• 1 small red onion, diced
• 1 clove garlic, minced
• 4 large eggs
• 1/4 cup heavy whipping cream
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• salt and fresh ground pepper, to taste
• sliced green onions, for garnish (optional)

Instructions

FOR THE CAULIFLOWER CRUST

1. Preheat oven to 425F degrees.
2. Generously grease a 9-inch pie dish or tart pan; set aside.
3. Place cauliflower florets in a food processor in batches.
4. Pulse each batch until crumbly and mixture resembles rice.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the riced cauliflower to the skillet and cook, stirring occasionally, for about 4 minutes, or until cauliflower is tender and starting to brown.
7. Remove from heat and transfer the cauliflower to a bowl; let stand couple minutes to cool.
8. Add parmesan cheese to the cauliflower, as well as Italian Seasoning, garlic powder, salt, and pepper; stir to combine.
9. Stir in 1 egg and mix until thoroughly incorporated.
10. Press cauliflower mixture onto the bottom and up the sides of the prepared pie dish.
11. Bake for 10 to 12 minutes, or until golden brown.
12. In the meantime, work on the quiche filling.

FOR THE QUICHE FILLING

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
2. Add diced ham, peppers, and onions to the skillet and cook for 4 minutes, or until veggies are tender.
3. Stir in minced garlic and continue to cook for 20 more seconds, or until fragrant.
4. Remove from heat.
5. Take out the baked crust and spread the ham mixture over the crust. Set aside.
6. IF USING A TART PAN, set the tart pan over a foil-lined baking sheet. Set aside.
7. LOWER HEAT down to 375F.
8. In a large bowl, combine 4 eggs, heavy cream, feta cheese, oregano, basil, garlic powder, salt, and pepper; whisk until well combined.
9. Pour egg and cheese mixture over the ham mixture.
10. 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.
11. Remove from oven and let stand for 10 minutes.
12. Garnish with green onions; cut and serve.
13. Serve with Hollandaise Sauce. (optional)

HOW TO STORE LEFTOVER QUICHE

• Cover the quiche with plastic wrap and aluminum foil; keep in the fridge for up to 3 days.

Source: https://diethood.com/cauliflower-crust-breakfast-quiche/