Healthy Cauliflower Quiche
A lighter twist on a classic favourite. Instead of a traditional pastry base, this quiche features a cauliflower crust that’s naturally gluten-free and full of goodness. Filled with sweet peas, colourful vegetables, and protein-rich butter beans, then bound together with a creamy custard made from eggs and soy milk. It’s finished with a layer of melted vegetarian cheese for the perfect golden topping.
Ingredients
400 gm cauliflower
1 tsp chili oil
1 cup peas
1 cup chickpeas
1 cup cubed capsicum
½ cup cubed tomatoes
4 eggs
100 mil milk or plant- based milk
1/3 cup cheese or vegan cheese
Salt
pepper
½ tsp garlic powder
½ tsp onion powder
Olive oil
Method
1. Steam cauliflower until soft.
2. Drain well and remove any excess water.
3. Lightly grease pan with olive oil.
4. Put cauliflower into the pan and mash it.
5. Brush cauliflower with chili oil.
6. Bake 200 C for 20 minutes.
7. Remove from oven and add the peas and vegetables.
8. Whisk eggs with milk, salt and pepper.
9. Pour eggs and milk mixture over the vegetables.
10. Sprinkle some cheese and bake for another 20 minutes until top is brown.
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