Cauliflower rice makes up the crust of this low-carb quiche recipe. Smoked Gouda imparts a delicious smoky flavor that complements the ham in the quiche filling. If you can't find smoked Gouda, substitute smoked Cheddar. Source: EatingWell.com, June 2018

Joy Howard
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Pulse cauliflower in a food processor until it has the consistency of coarse crumbs (you should have about 4 cups). Transfer to a microwave-safe dish; cover and microwave on High for 3 minutes. Stir and microwave for 2 minutes more. Let cool for 15 minutes.

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  • Meanwhile, preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.

  • Wrap the cauliflower in a kitchen towel or cheesecloth and squeeze to remove as much liquid as possible. Stir together the cauliflower, 1 egg, Parmesan, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

  • Meanwhile, prepare filling: Heat oil in a medium skillet over medium heat. Add onion and cook until beginning to soften, about 3 minutes. Add bell pepper and cook until softened, about 4 minutes more. Transfer to a small bowl and let cool slightly.

  • Evenly scatter the vegetable mixture, ham and Gouda over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.

Nutrition Facts

212 calories; total fat 12g 18% DV; saturated fat 5.2g; cholesterol 185mg 62% DV; sodium 467mg 19% DV; potassium 618mg 17% DV; carbohydrates 11g 4% DV; fiber 3g 12% DV; sugar 6g; protein 16.3g 33% DV; exchange other carbs 1; vitamin a iu 411IU; vitamin c 70mg; folate 109mcg; calcium 224mg; iron 2mg; magnesium 39mg; thiaminmg.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
11/25/2019
This was simply delishious. My spouse was poo-pooing it as I was making it uncertain that a cauliflower-based crust would appeal but once done he raved about the dish overall (he ate 1/2 of the pie!). My only variation was to add 3/4 of a cup of milk vs a full cup & it baked up firm yet moist. The cauliflower crust didn't "stand out" as a traditional crust would but it served its purpose: to keep ingredients in and calories out. What's left (which isn't much) will reheat as a fine breakfast treat. Read More