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Cauliflower-Crusted Quiche with Hillshire Farm® Smoked Sausage

Rated as 4.42 out of 5 Stars
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"A unique cauliflower crust serves as the base of this cheesy quiche featuring smoked sausage and sweet peppers."
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Ingredients

1 h 10 m servings 249
Original recipe yields 8 servings (1 9-inch deep-dish quiche)

Directions

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  1. Preheat oven to 375 degrees F. Grease a 9-inch deep-dish pie plate; set aside.
  2. Place cauliflower in a food processor in batches. Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
  3. In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the cauliflower and cook, stirring occasionally, about 4 minutes, or until cauliflower is tender and starting to brown.
  4. In a medium bowl, combine the cauliflower, 1 egg, 1/2 cup of the cheese, the panko, and 2 tablespoons chives. Press mixture onto the bottom and up the sides of the prepared pie plate.
  5. In the same skillet, heat remaining 1 tablespoon of oil over medium heat. Add sweet pepper and cook for 2 minutes, or until it begins to soften. Add sausage and onion and cook for 5 minutes, stirring occasionally, until onion softens and sausage begins to brown. Spoon sausage mixture and remaining 1/2 cup cheese into cauliflower crust.
  6. In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour. Pour over sausage mixture in crust.
  7. Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Sprinkle with additional chives, if desired.

Footnotes

  • Cook's Notes:
  • 1 medium head of cauliflower should amount to about 8 cups of florets.
  • Use any color of sweet pepper you prefer.
  • You can substitute Cheddar cheese for the mozzarella.

Nutrition Facts


Per Serving: 249 calories; 18.7 8.2 12.2 151 366 Full nutrition

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Reviews

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I divided the cheese, 1/2 cup mozzarella in crust; 1/2 cup cheddar in main dish Made it Keto friendly! Omitted bread crumbs in crust Use 1/8 tsp of psyllium husk in place of flour in eggs Co...

This was a great dinner dish. We ate it for lunch and breakfast too. I added asparagus and mushrooms! Very good and enjoyed by all! No photo as we ate it too quickly.

Sounds and looks terrific, must try it this weekend.

I didn't have cauliflower so I used hashbrowns as the crust. Prebaked for 12 minuets. Turned out great.

Next time I make this eye appealing quiche I will spice up the cauliflower crust. It is a little bland.

I liked this recipe very much but the crust was a bit bland. Will add nutmeg and Italien seasoning next time

Vr. A