Easy Brunch Recipe: Zucchini And Cauliflower Quiche
Need a quick and delicious brunch option? Look no further than this easy recipe for zucchini and cauliflower quiche.
Ingredients
- 2 ready-to-cook pie shells or 1 for 2 servings and 3 for 6 servings
- 10 large eggs or 5 for 2 servings and 15 for 6 servings
- 16 oz cottage cheese or 8 oz for 2 servings and 24 oz for 6 servings
- 1 cup reserved roasted zucchini or 1/2 cup for 2 servings and 1 1/2 cups for 6 servings (see note below)
- 1 cup reserved garlicky cauliflower rice or 1/2 cup for 2 servings and 1 1/2 cups for 6 servings – see note below
- 1 1/2 cups shredded mozzarella or 3/4 cup for 2 servings and 2 1/4 for 6 servings
- 1 1/2 teaspoons salt or 3/4 teaspoon for 2 servings and 2 1/4 teaspoons for 6 servings
- 1/2 teaspoon pepper (or 1/4 teaspoon for 2 servings and 1 1/2 teaspoons for
- 6 servings)
- 1 teaspoon garlic powder or 1/2 teaspoon for 2 servings and 1 1/2 teaspoons for 6 servings
- Italian dressing half
For Roasted Zucchini:
- 10 large zucchinis
- 2 tablespoons oil for drizzling
- salt and pepper to season
For Garlicky Cauliflower Rice:
- 48 oz frozen cauliflower rice thawed
- 10 cloves reserved from garlic confit mashed
- 3 tablespoons oil
Instructions
- Preheat the oven to 400º and place pre-made pie dough shells on a baking sheet to avoid spilling.
- Mix all filling ingredients – eggs, cottage cheese, roasted zucchini, cauliflower rice, mozzarella, salt, pepper and garlic powder, together in a large bowl and pour egg mixture into prepared pie shells.
- Bake for 50 minutes or until set.
- Serve with a side salad of choice with Italian dressing.
- Trim the tops and bottoms of zucchinis and cut them lengthwise. Then slice into half-moons so that you have bite-size pieces. Roast on a (pareve) baking sheet tossed in salt, pepper, and oil at 425° for 30 minutes or so until cooked through and golden. Let it cool and store it in an airtight container.
- Line a very large or two smaller (pareve) baking sheets with parchment paper. Add the cauliflower rice and toss in the oil and mashed garlic. Season with salt and pepper and bake at 425º for 30 minutes or so, mixing around halfway through until golden and cooked. Let it cool and store it in an airtight container.
To make Roasted Zucchini:
- Trim the tops and bottoms of zucchinis and cut them lengthwise. Then slice into half-moons so that you have bite-size pieces.
- Roast on a (pareve) baking sheet tossed in salt, pepper, and oil at 425° for 30 minutes or so until cooked through and golden.
- Let it cool and store anything for future use an airtight container.
To make Garlicky Cauliflower Rice:
- Line a very large or two smaller (pareve) baking sheets with parchment paper.
- Add the cauliflower rice and toss in the oil and mashed garlic. Season with salt and pepper.
- Bake at 425º for 30 minutes or so, mixing around halfway through until golden and cooked. Let it cool and store anything for future use in an airtight container.