Description

This Perfect Cauliflower & Spinach Quiche is a delightful, savory tart combining tender blanched cauliflower, sautéed spinach and onion, creamy eggs, and melted cheese in a flaky pie crust. With easy prep and a comforting flavor profile, it’s an ideal dish for brunch, lunch, or a light dinner that serves 6 to 8 people. The recipe features simple ingredients, optional nutmeg and Parmesan for added depth, and a straightforward baking method to achieve a perfectly set, golden quiche.

Ingredients

Scale

Crust

1 pre-made pie crust (store-bought or homemade)

Vegetables

1 medium cauliflower, chopped into small florets
2 cups fresh spinach, chopped
½ onion, diced

Filling

1 tbsp olive oil
3 large eggs
1 cup heavy cream or milk (dairy or non-dairy)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg (optional)
¼ cup grated Parmesan cheese (optional, for extra flavor)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch tart or pie pan and set it aside to prepare the filling.
Blanch Cauliflower: Bring water to a boil in a medium saucepan and blanch the cauliflower florets for 2-3 minutes until they are just tender. Drain thoroughly and set aside to cool slightly.
Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and fragrant.
Cook Spinach: Add the chopped spinach to the skillet and cook for another 2 minutes until wilted. Remove the skillet from the heat and set aside.
Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream or milk, garlic powder, salt, black pepper, and ground nutmeg if using, until fully combined.
Combine Filling: Stir the sautéed spinach and onions, blanched cauliflower, and shredded cheese into the egg mixture. Mix gently until all ingredients are evenly incorporated.
Fill Crust: Pour the prepared filling into the pie crust, spreading it evenly. Sprinkle the top with grated Parmesan cheese if desired for extra flavor.
Bake Quiche: Place the pie pan in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden brown.
Cool and Serve: Remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature for the best texture and flavor.

Notes

Blanching the cauliflower before adding it to the quiche ensures it cooks through properly in the oven and remains tender.
You can substitute heavy cream with milk or a non-dairy alternative to make the quiche lighter or dairy-free.
Feel free to swap the shredded cheese for your favorite types like Gruyère or feta to customize the flavor.
Letting the quiche cool slightly before slicing helps it to set and prevents it from falling apart.
Store leftover quiche in the refrigerator for up to 3 days. It reheats well in the oven or microwave.