I procrastinated today and instead of doing my work, I did some experimenting and cooking in the kitchen! Â We had a frozen pie crust I needed to use (it kept threatening to fallÂ out of the freezer in an annoying way), so I decided to make a quiche. Â I try to keep my processed foods on the low side (with the occasional lapse of salty snacks that sometimes make their way in our house…). Â So I made one quiche with the Pilsbury pie crust and one quiche for myself with cauliflower crust (my husband and son hate cauliflower, so that’s why there was no sharing).
I based the filling on this Cooking Light recipe.Â I doubled it because I was making two quiches. Â The recipe below is for one quiche. Â IÂ used onion instead of shallot since that’s what we had. I lessened the oil to 1/2 tablespoon, used only half of the zucchini, and added parmesan cheese. Â The results were yummy! Â This quiche is also gluten free. 🙂
Low Carb Cauliflower Crust Bacon Zucchini Quiche
1/2 head cauliflower, about 18 oz., chopped
6 tablespoons liquid egg whites (or 2 whites)
salt and pepper
1/4 cup almond meal
1/2 tablespoon olive oil
1/4 cup chopped onion
2 small zucchini, sliced (about 2 cups)
1 teaspoon dried thyme
salt and pepper to taste
9 tablespoons liquid egg whites (or 3 whites)
1 cup milk
2 tablespoons grated parmesan cheese
2 slices cooked bacon, crumbled
1 1/2 oz. shredded part skim mozzarella (about 1/4 cup)
1. Â Preheat oven to 400 degrees F. Â Spray pie pan with non-stick spray. Â Set aside
2. Â Finely process cauliflower in food processor. Â Transfer to a bowl, cover with saran, and steam in microwave for 4 minutes.
3. Â Mix cooked cauliflower, 6 tablespoons egg whites, salt and pepper, and almond meal together in the bowl. Â Pour into theÂ pie pan and shape crust with a spoon, pushing sides up the edges.
4. Â Bake at 400 degrees for 15 minutes. Â Remove from oven and turn heat down to 350 degrees.
5. Â Meanwhile, heat oil in a skillet, add onion, zucchini, thyme, salt, and pepper and saute on medium heat for about 5 minutes until softened. Â Let cool a bit.
6. Â Beat eggs, egg whites,Â milk, parmesan cheese, and bacon together in a bowl. Â Set aside.
7. Â Spoon cooked onion and zucchini mixture into cauliflower crust and spread evenly. Â Sprinkle with shredded mozzarella.
Then pour egg/bacon mixture on top.
8. Â Bake for 45 minutes to 1 hour until center is set.
See full post here: The Hungry Artist2015-01-26.