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Spicy Cauliflower & Mushroom Quiche

10:57 AMM Khan

So I thought, I'll share three food-ish facts about me. You get to know me, hopefully you'll share some facts about yourself, so I get to know you.

1: I love cheese (understatement really). Anybody who knows me, knows my love for cheese. Of course judging from this blog, you might not really see that obsession. But that's because I really don't need a recipe for cheese. I tend to eat straight out of the packaging.

2: I  have a serious aversion for red jelly/jam like substances. Any one in the health care field may be familiar with the term "red currant jelly sputum."  I had the opportunity to examine it up close. It is exactly as it describes. Red bloody foul smelling sputum. I will not care to expand any further. Bye-bye peanut butter and jelly sandwiches.

3: And now for the bombshell of an admission. I cannot smell. I know! Few years back, I had a fall and hit my head pretty bad. Suffered a traumatic brain injury and lost my sense of smell. So grateful it's only my smell. So cooking deliciousness and being a self-claimed foodie sometimes comes with its own challenges.
Now if you are wondering, what does all this have to do with Cauliflower Quiche? Well like almost all my other posts- Nothing, but everything really. Hope you enjoy!


SPICY CAULIFLOWER & MUSHROOM QUICHE breakfast quiche loaded with tons of cheese and veggies!

Prep Time: 20 minutes      Cook Time: 45-60 minutes
  • 1/2 Cauliflower (broken into small florets)
  • 1 Red Bell Pepper (seeded, sliced)
  • 1/4 pound of Mushrooms (sliced)
  • 1/2 teaspoon of Paprika powder
  • 1/2 tablespoon of Black Peppercorn (crushed)
  • 2 tablespoon of Olive Oil1
  • 6 Eggs, beaten
  • 1/2 cup of Gruyere Cheese (grated)
  • 1/2 cup of Half & Half Cream
  • 2 Stalks of Chives (coarsely chopped)
  • Salt
  • Frozen Pie Crust Pastry 9"
1: Preheat oven to 350°F. In a large bowl, toss cauliflower florets, sliced red bell pepper and mushrooms with paprika powder, peppercorn, salt and olive oil. Bake for 30 minutes. Set aside.
 2: Preheat oven to 350°F again. Whisk eggs and cream together. Pour the mixture into the pie crust. Add the vegetables, fresh chives and cheese on top. Bake for 45-60 minutes or until a knife test in the center of the quiche comes out clean. Remove quiche to cooling tray and rest for 5 minutes.
 Serve quickly while the cheese is still gooey.


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