You’ve probably noticed that we love eggs as part of our approach to Meatless Monday. Raising hens is a perfectly humane and nutritionally logical way to be committed to good food that doesn’t harm animals or your body. We love quiche because it’s easy, but this recipe challenged us a bit. We wanted to replace most of the fatty dairy with cauliflower puree, so we had to tinker with the egg mixture too. Check it out: the recipe is still doable in less than an hour, and it’s a family friendly meal that you can enjoy anytime!
- Half a head of cauliflower
- 4 tbsp butter
- 1 /2 tsp salt
- 1/2 cup milk or milk sub
- 6 eggs, separated
- 1/4 tsp nutmeg
- 1/2 cup finely chopped kale (or spinach)
- Salt and pepper to taste
- Pie crust (see note below)
Boil water, butter and salt in a large sauce pot over high heat. Drop cauliflower in and cook until tender, about 8-9 minutes. Drain then set aside to cool for a bit.
Separate eggs and chop your greens. Preheat your oven to 375 degrees and when ready precook your pie crust as directed (see notes).
After cauliflower has cooled a bit, purée them in food processor then mix in milk (and perhaps a little extra butter!). Add purée to egg yolks, nutmeg, salt and pepper and mix well. With a spoon, fold in chopped greens then set aside.
In a separate bowl, whip egg whites until soft peaks form. Fold whites into custard mixture then pour into the ready to bake pie crust.
Bake for 30-35 minutes. Cool for 10 and serve.
Note: Like most home cooks, we have a love/hate relationship with pie crusts. We sometimes just breakdown and buy them ready made, but when we get ambitious, we go with this recipe. It’s just time after all!