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Cauliflower Quiche ft. Walnut Pie Crust

Cauliflower Quiche ft. Walnut Pie Crust

  • 60 minutes
  • 11 ingredients
  • Walnut
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • 1 Diamond of California® Ready to Use Walnut Pie Crust
  • 5 eggs
  • 3/4 cup half & half
  • 2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp chives, chiffonade
  • 1 cup manchego, grated
  • 2 tbsp extra virgin olive oil
  • 1 cup purple cauliflower florets
  • 2 cups rainbow swiss chard, stems removed, chiffonade

The Steps

  1. Preheat oven to 375 degrees F. Toss cauliflower in 1 Tbl. olive oil along with ½ tsp salt. Roast on a sheet tray for 10-15 minutes or until edges of cauliflower become slightly browned. Set aside to cool.
  2. In a small saute pan, wilt rainbow swiss chard in 1 Tbl. olive oil and ½ tsp on medium heat. Set aside to cool.
  3. In a bowl, whisk together remaining 1 tsp. of salt, black pepper, cayenne, eggs and half & half.
  4. Evenly scatter the cooked cauliflower, swiss chard, chives and manchego at the bottom of the Diamond of California Walnut Pie Crust. Pour egg mixture over top slowly.
  5. Place the quiche in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
  6. Bake for 35-40 min or until eggs are completely cooked. Cool on rack. This quiche can be served hot, cold or at room temperature.
RECIPE CONTRIBUTED BY CHEF KRISTEN BERLANGERO

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