Cauliflower Kale Quiche

Posted on

2013-07-15 08.16.02

I was in the mood for something light and easy on the stomach for dinner one night. Plus I wasn’t feeling up to making anything gourmet or complicated for that matter. Cauliflower kale quiche fit the bill for me. I am normally not too enthusiastic about eating cauliflower but I wanted to try something different. As a kid, I avoided cauliflower like a plague. Later, I’ve learned that all it needed was a bit of seasoning to drown out the bitter flavor to make it edible. And that’s what I’ve been doing ever since.  I suppose eating cauliflower every now and then wouldn’t kill anyone. But I’ll never have the stomach to eat cauliflower raw unlike some of the people I know. Kale enhances the flavor of this crustless quiche. If you don’t like kale, spinach is always an available option. This recipe was very convenient for me as it did not require a pastry pie crust. A whole lot of effort and labor is not required for this low carb cauliflower kale quiche. And its not very heavy on dairy. I used low-fat cottage cheese and a bit of milk. This flourless quiche is really easy to prepare, yummy and healthy which can also be adapted as an appetizer or breakfast. I made it in a large pie dish, but you can use a muffin tin as well and make mini-quiches. Serve this cauliflower kale quiche with whole grain rice and some salad for a complete meal. Top this quiche with cornflake crumbs for an extra crunch.

For this recipe, you will need:

  1. 1 cauliflower boiled or steamed
  2. 2 cups of fresh kale stems removed
  3. 1 onion chopped
  4. 2 cloves of garlic minced
  5. 1 tablespoon of chopped fresh basil
  6. 2 eggs beaten
  7. 1 cup of low-fat or fat-free cottage cheese
  8. 1/3 cup of semi-skim milk
  9. Salt and pepper for taste
  10. Cornflake crumbs

Instructions

Fill a large pot with water and add basil, chopped onion and minced garlic  and heat until it boils. Then and cut apart cauliflower (toss the leaves) into large florets. Place cauliflower florets into boiling water and wait for it to re-boil. Then turn heat to medium and cover and let it cook for about 20 minutes or until the cauliflower is relatively soft. Preheat oven to 375 (or 350 if you plan to use a muffin tin). In a blender combine kale, eggs and cottage cheese,milk and blend until smooth. Once the cauliflower is done, drain it and in a large bowl mash it up using a ricer. Mix in the blended mixture. Season with salt and pepper.  Grease an 8 inch pie dish with cooking spray and pour in cauliflower kale mixture. Top with cornflake crumbs. Bake for 30-35 minutes (if using muffin tin check it after 20 min). Serve hot or cold.

Yields 6 to 8 servings

 

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