Cauliflower, Goat Cheese, and Onion Quiche

All I can say is that this quiche is absolutely tops in my book!  I think what makes it so delicious is the use of many fresh herbs and cooked onions.  Once you add the cheeses to that mixture, it looks divine, and once the quiche is out of the oven, it tastes divine!  I adapted this recipe from one I found on Cooking Channel TV.

Cauliflower, Goat Cheese, and Onion Quiche

Ingredients:

Crust

I used a gluten free pie crust from Wholly Wholesome.  The pie crust is so delicious!   The crusts are found in the freezer section of your grocery in a package of two, and do not need to be prebaked for this recipe.  Just add your ingredients and bake at the temperature listed in the recipe directions.

Filling

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped herbs (any combination of chives, rosemary, tarragon, thyme, or winter savory) Note:  I used rosemary and thyme.
• 1/2 large red onion, halved and thinly sliced
• 1-1/2 teaspoon kosher salt
• 1 small or 1/2 large head cauliflower divided into small florets
• 5 large eggs
• 8 ounces Gruyere, grated (about 2 cups) Note:  You can substitute a dairy-free cheese from Follow Your Heart, such as their new Garden Herb Cheese.  I did use Gruyere, so I went off plan a bit.
• 3 ounces goat cheese 
• 2 tablespoons finely chopped flat-leaf parsley

To make the filling

• Preheat the oven to 400 degrees.
• In a large frying pan, heat the olive oil, black pepper, and herbs over medium-high heat until the herbs are fragrant, about 30 seconds.  Stir in the onion and 1/2 teaspoon of salt, and cook, stirring often, until the onion is browned and starting to get crisp, about 8 minutes.  Add the cauliflower and cook until browned and glossy and the onion starts to stick to the bottom of the pan, 4 to 5 minutes.  Turn off the heat and set aside to cool slightly.
• In a large bowl, whisk the eggs with the Gruyere, goat cheese, parsley, and remaining salt.  Scrape the vegetables into the crust and the pour the egg-cheese mixture over the vegetables. Place the quiche on a rimmed baking sheet and bake until the filling is browned, slightly puffy, and set, 30 to 40 minutes.  Let cool for a least 30 minutes before slicing and serving.

Ready to eat!

It looks amazing out of the oven!

I hope you will try this quiche.  It is a winner!  Let me know if you try it!  Have a wonderful week!