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Cauliflower Quiche ft. Walnut Pie Crust
- 60 minutes
- 11 ingredients
- Walnut
- Moderate
- servings
Ingredients
- 1 Diamond of California® Ready to Use Walnut Pie Crust
- 5 eggs
- 3/4 cup half & half
- 2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp chives, chiffonade
- 1 cup manchego, grated
- 2 tbsp extra virgin olive oil
- 1 cup purple cauliflower florets
- 2 cups rainbow swiss chard, stems removed, chiffonade
The Steps
- Preheat oven to 375 degrees F. Toss cauliflower in 1 Tbl. olive oil along with ½ tsp salt. Roast on a sheet tray for 10-15 minutes or until edges of cauliflower become slightly browned. Set aside to cool.
- In a small saute pan, wilt rainbow swiss chard in 1 Tbl. olive oil and ½ tsp on medium heat. Set aside to cool.
- In a bowl, whisk together remaining 1 tsp. of salt, black pepper, cayenne, eggs and half & half.
- Evenly scatter the cooked cauliflower, swiss chard, chives and manchego at the bottom of the Diamond of California Walnut Pie Crust. Pour egg mixture over top slowly.
- Place the quiche in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
- Bake for 35-40 min or until eggs are completely cooked. Cool on rack. This quiche can be served hot, cold or at room temperature.
RECIPE CONTRIBUTED BY CHEF KRISTEN BERLANGERO