Cauliflower Crust Quiche Lorraine

Cauliflower Crust Quiche Lorraine

Ingredients

Serves 4

Cauliflower crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

½ cup / 2 oz / 50 gr grated Parmesan cheese

1 large free-range organic egg

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Filling

½ lb / 230 gr bacon, diced

½ cup / 125 ml heavy cream (or creme fraiche), at room temperature

½ cup / 125 ml milk, at room temperature

2 eggs, at room temperature

¾ cup shredded Gruyère cheese (or good quality Cheddar cheese)

¼ teaspoon fine grain salt

Pinch of ground pepper

Pinch of cayenne pepper

Freshly grated nutmeg, to taste

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.

Line a 8-inch round baking pan with parchment paper and grease it. Set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy crust.

Transfer cauliflower rice to a bowl, add Parmesan cheese, egg, oregano, garlic powder, salt and pepper and mix until a dough forms.

Transfer cauliflower mixture to the baking dish, smoothing it out with your hands and making sure to spread it evenly to cover the bottom and the sides of the dish.

Bake in the hot oven for about 15 to 20 minutes, until the edges are brown and the overall crust is golden.

Transfer to a rack and allow to cool while you prepare the quiche filling.

In a bowl, combine the cream, milk, and eggs. Using a whisk or fork, beat until well blended. Stir in the cheese and season with salt, black pepper and cayenne pepper.

Scatter the crumbled bacon over the bottom of the cauliflower crust shell.

Pour into the prepared cauliflower crust shell and sprinkle the top lightly with nutmeg.

Reduce oven temperature to 350°F (180°C) and bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, about 25 to 30 minutes.

Remove from the oven and let stand for several minutes before serving.