Recipes Cheddar Cauliflower Quiche 4.3 (17) 15 Reviews 5 Photos A dear friend shared this recipe one year when we both had an abundance of cauliflower from our gardens. My husband and I enjoy this so much that I make it for breakfast, lunch and dinner! --Tracy Watson, Hobson, Montana By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 6 Yield: 6 servings Ingredients 1 cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 3 tablespoons cold milk 4 cups cooked chopped cauliflower ½ cup slivered almonds, toasted 2 eggs ½ cup milk ½ cup mayonnaise 1 ½ cups shredded Cheddar cheese, divided ⅛ teaspoon ground nutmeg ⅛ teaspoon pepper Directions In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes. Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Tips Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe. I Made It Print