Cheddar Cauliflower Quiche


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

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
6 servings


  • 1 cup all-purpose flour

  • ¼ teaspoon salt

  • 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

  • teaspoon ground nutmeg

  • teaspoon pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.