Cauliflower and Sun-Dried Tomato Pie / Quiche |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
I made this using grilled cauliflower and grilled garlic but roasted or even steamed any leftover will be good in this. This recipe can be cut in 1/2 to make just one pie. You can also add a crust store bought or home made. If you do opt for the crust preheat oven to 425 and bake 15 minutes then lower oven to 325 and bake 20-30 more minutes. Makes 2 pies or 1 9x13 casserole. Ingredients:
5 cups grilled cauliflower, cut into pieces |
6 sun-dried tomatoes, diced |
4 -6 garlic cloves, grilled and minced |
4 cups shredded cheddar cheese |
2 cups cream |
8 eggs, lightly whisked |
1 teaspoon minced rosemary |
1 chipotle chile in adobo, minced (optional) |
1 pinch red pepper flakes |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Butter to pie pans.
3. Place cauliflower in pie pans topping with tomatoes, garlic, cheese.
4. Being sure to place 1/2 the ingredients in each equally.
5. Whisk remaining ingredients then pour equally over both pies.
6. Place in oven and bake for 45-60 minute till puffed and set.
7. Let rest 10-15 minutes before slicing.
|
|