by Olivia Blum
for 8 servings
1 head cauliflower, cut into florets
½ cup grated parmesan cheese
¼ teaspoon garlic powder
¾ teaspoon salt, divided
6 eggs, divided
1 cup milk
½ cup feta cheese, crumbled
½ teaspoon pepper
½ tablespoon olive oil
8 spears asparagus, trimmed, cut into 1-inch (2 cm) pieces
4 cups baby spinach
4 green onions, chopped
Preheat oven to 425°F (220°C).
Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
Bake for 15-18 minutes, until golden. Set aside to cool.
Reduce oven temperature to 375°F (190°C).
In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
Add the spinach and cook until wilted.
Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
Bake for 45 minutes, or until quiche is set and slightly golden.
Let cool for 15 minutes before serving.
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