Savory Cauliflower and Red Onion Quiche

Quiches are versatile dishes that can be enjoyed at any time of the day. This savory cauliflower and red onion quiche stands out with its unique combination of ingredients and flavors.

It's a dish that not only satisfies your taste buds but also provides a wholesome meal option.

(Source: USDA Nutrition Database)

Why You’ll Love This

You'll love this quiche for its perfect balance of flavors. The roasted cauliflower adds a nutty taste, while the caramelized red onions bring a touch of sweetness.

It's a great way to incorporate more vegetables into your diet, and the recipe is highly customizable to suit your preferences.

Ingredients

• 1 pre-made 9-inch pie crust
• 1 small head of cauliflower, cut into florets
• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 1 tablespoon flour

Ingredient Notes (What & Why)

• For a homemade crust, use all-purpose flour, butter, and a pinch of salt. (Source: BBC Good Food)
• Gruyère cheese can be substituted with Swiss cheese for a milder flavor. (Source: Serious Eats)
• Heavy cream adds richness; substitute with half-and-half for a lighter version. (Source: Bon Appétit)
• Red onions bring natural sweetness; yellow onions can be used if preferred. (Source: NYT Cooking)

Equipment

• 9-inch pie dish
• Baking sheet
• Mixing bowls
• Whisk
• Chef’s knife
• Cutting board
• Skillet
• Oven mitts
• Cooling rack
• Aluminum foil

Timing & Temperature Guide

• Preheat oven to 375°F (190°C) before starting.
• Roast cauliflower at 375°F (190°C) for 20 minutes.
• Caramelize onions over medium heat for 15 minutes.
• Bake quiche at 375°F (190°C) for 40-45 minutes.
• Allow quiche to cool for at least 10 minutes before serving.
• Store in the refrigerator at 40°F (4°C).
• Reheat leftovers at 350°F (175°C) for 10-15 minutes.
• Ensure eggs reach an internal temperature of 160°F (71°C) to be safe.

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the pie crust: Roll it out and place it in a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. Roast the cauliflower: Toss the florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until golden brown.
4. Caramelize the onions: In a skillet, melt butter over medium heat. Add the onions and cook until they are soft and caramelized, about 15 minutes.
5. Make the filling: In a large bowl, whisk together the eggs, heavy cream, milk, thyme, garlic powder, nutmeg, and cayenne pepper.
6. Add the cheese: Stir in the Gruyère and Parmesan cheese, mixing well to combine.
7. Assemble the quiche: Spread the roasted cauliflower and caramelized onions evenly over the crust.
8. Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly distributed.
9. Bake the quiche: Place the quiche in the oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
10. Check for doneness: The quiche should jiggle slightly in the center but not be liquid.
11. Cool the quiche: Allow it to cool for at least 10 minutes before slicing.
12. Garnish: Sprinkle with chopped parsley before serving.
13. Serve warm or at room temperature.
14. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Culinary Science Notes

• Caramelization of onions occurs as sugars break down at higher temperatures.
• Blind baking helps prevent sogginess by sealing the crust.
• Proteins in eggs coagulate as they cook, setting the quiche.
• Roasting cauliflower enhances its natural sweetness through Maillard reaction.
• Different fats in cheese contribute to the quiche’s creamy texture.
• Starch in flour thickens the filling by absorbing liquid.
• Using fresh herbs releases essential oils that enhance flavor.
• Resting the quiche post-bake allows residual heat to finish cooking the eggs.

Pro Tips

• Blind bake the crust for 10 minutes to prevent it from becoming soggy.
• Let the quiche cool slightly before cutting to ensure clean slices.
• Use a sharp knife to slice the quiche, wiping it between cuts for neat edges.
• Adjust seasoning according to taste before baking.
• If the edges of the crust brown too quickly, cover them with foil.
• For a deeper flavor, roast the cauliflower until it’s deeply caramelized.
• Add a dash of white wine to the onions while caramelizing for extra depth.
• Ensure all ingredients are at room temperature for even baking.
• Test the quiche’s doneness with a toothpick; it should come out clean.
• Preheat the oven thoroughly to ensure even cooking.
• Allow the quiche to rest before serving to set properly.
• Use fresh herbs for garnishing to enhance the flavor profile.

Variations

• Add crumbled bacon for a smoky flavor.
• Include roasted red peppers for a sweet and tangy taste.
• Substitute cauliflower with broccoli for a different texture.
• Use feta cheese instead of Gruyère for a tangy twist.
• Add spinach for an extra nutrient boost.
• Incorporate sun-dried tomatoes for a rich, umami flavor.
• Use a whole wheat crust for a healthier option.
• Try different cheese combinations like cheddar and mozzarella.
• Add a layer of sautéed mushrooms for earthiness.
• Use a puff pastry crust for a lighter texture.
• Include a touch of truffle oil for a gourmet touch.
• Make it spicy by adding chopped jalapeños.

Substitutions

• Use almond milk instead of whole milk for a dairy-free option.
• Replace olive oil with avocado oil for a different flavor profile.
• Swap butter with coconut oil for a tropical hint.
• Use nutritional yeast instead of Parmesan for a vegan alternative.
• Replace eggs with a flaxseed mixture for a plant-based version.
• Try oat milk for a creamy, non-dairy substitute.
• Use white onions if red onions are unavailable.
• Substitute thyme with rosemary for a woody aroma.
• Use a gluten-free crust if needed.
• Replace cayenne pepper with paprika for less heat.
• Try goat cheese instead of Gruyère for a creamy texture.
• Use rice flour instead of all-purpose flour for gluten-free.

Dietary Adaptations

• For a vegetarian version, omit the bacon from variations.
• Use gluten-free crust and flour for those with gluten intolerance.
• Opt for lactose-free milk and cheese alternatives.
• Incorporate egg substitutes such as aquafaba for egg allergies.
• Choose low-fat cheese to reduce calorie content.
• Use coconut cream instead of heavy cream for a dairy-free quiche.
• Add more vegetables for a fiber-rich, vegan quiche.
• Substitute nuts for cheese to add protein without dairy.

Serving Suggestions & Menu Ideas

• Serve with a fresh green salad for a light meal.
• Pair with a crisp white wine like Sauvignon Blanc.
• Include a side of crusty bread for added texture.
• Add a dollop of sour cream for added richness.
• Serve with roasted potatoes for a heartier meal.
• Include a side of steamed asparagus for a springtime touch.
• Pair with a tomato soup for a comforting lunch.
• Garnish with fresh chives for a pop of color.
• Serve with a fruit salad for a balanced brunch.
• Include a side of sautéed greens for extra nutrients.

Menu Ideas

• Brunch: Serve quiche with mimosas and fresh fruit.
• Lunch: Pair with a light soup and iced tea.
• Dinner: Include roasted vegetables and a glass of red wine.
• Picnic: Package quiche slices with pickles and lemonade.
• Potluck: Bring quiche as a vegetarian-friendly option.
• Holiday brunch: Serve with assorted pastries and coffee.
• Light dinner: Pair with a Caesar salad and mineral water.
• Family gathering: Include as part of a buffet with assorted cheeses.

Seasonal Variations

• Spring: Add fresh peas and mint for a seasonal twist.
• Summer: Include heirloom tomatoes for a burst of color.
• Autumn: Incorporate roasted butternut squash for warmth.
• Winter: Add sautéed leeks and potatoes for comfort.
• Use seasonal herbs like basil in summer and sage in fall.
• Try adding cranberries and walnuts for a holiday version.
• Include pumpkin puree for a festive autumn flavor.
• Add asparagus and lemon zest in spring for freshness.

Troubleshooting & Common Mistakes

• If the quiche is watery, ensure vegetables are well-roasted and drained.
• Prevent a soggy crust by blind baking and cooling it properly.
• If the filling is too dense, lighten with more cream or milk.
• For uneven baking, rotate the quiche halfway through cooking.
• If the top browns too quickly, cover with foil to prevent burning.
• Ensure eggs are fully mixed to avoid streaky filling.
• If the crust is too tough, reduce handling of the dough.
• Avoid curdling by gradually heating the milk and cream.
• If the quiche is bland, adjust seasoning before baking.
• For a tough crust, ensure it’s rolled evenly without overworking.
• If the filling is undercooked, bake longer until set.
• If it’s difficult to slice, allow it to cool longer.
• Forgetting to pre-bake the crust for stability.
• Overfilling the quiche, leading to spillage.
• Using cold ingredients, resulting in uneven cooking.
• Not roasting vegetables enough, causing excess moisture.
• Skipping the cooling period, leading to messy slices.
• Using too much cheese, overpowering other flavors.
• Neglecting to season the filling properly.
• Ignoring the oven temperature, causing uneven baking.
• Cutting the quiche too early, disrupting texture.
• Using old eggs, affecting the final taste and texture.

Make-Ahead, Storage & Reheating

Prepare the crust and roast the vegetables a day ahead. Assemble and bake the quiche before serving.

This makes it easier to plan for events or busy days.

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Make sure it's fully cooled before storing to maintain its texture.

Reheat slices of quiche in a preheated oven at 350°F (175°C) for 10-15 minutes. Alternatively, use a microwave on medium power for 1-2 minutes, checking for doneness.

Freezing, Leftovers & Scaling

To freeze, wrap the cooled quiche tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Creative Leftover Ideas

• Chop leftover quiche into small pieces and add to a salad.
• Use slices as a sandwich filling with fresh greens.
• Dice and mix into scrambled eggs for a hearty breakfast.
• Include in a breakfast burrito with salsa and avocado.
• Add to a pasta dish for extra flavor and protein.
• Use as a topping for a homemade pizza.
• Incorporate into a vegetable stir-fry for a quick meal.
• Serve as a filling in savory crepes.

To scale the recipe up or down, adjust the ingredient amounts proportionally. Keep the baking time consistent, but check for doneness as larger or smaller quiches may require slight adjustments.

Budget Notes & Substitutions

Using seasonal vegetables and buying cheese in bulk can reduce the cost of ingredients. Opt for store-brand products for staples like eggs and milk to save money.

Nutrition Facts

• Calories: 250 per serving (approximate)
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 350mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g
• Vitamin A: 8% DV
• Vitamin C: 20% DV
• Calcium: 15% DV
• Iron: 8% DV
• Potassium: 250mg
• Magnesium: 6% DV

Background & Origins

Quiche originated in Germany, specifically in the Lorraine region. It became popular in France and is now enjoyed worldwide.

The dish typically consists of a pastry crust filled with eggs, cream, and various ingredients.

Glossary of Terms

Blind Baking

Pre-baking a pie crust without filling to ensure it doesn’t become soggy.

Caramelization

The process of browning sugar, enhancing flavor and color.

Coagulation

The transformation of proteins from a liquid to a solid state, such as when eggs are cooked.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Nutmeg

A spice made from the seed of the nutmeg tree, often used in sweet and savory dishes.

Flaxseed Mixture

A plant-based egg substitute made by mixing ground flaxseeds with water.

Gruyère Cheese

A type of Swiss cheese known for its rich, creamy, and slightly nutty flavor.

Puff Pastry

A light, flaky pastry made from laminated dough that expands when baked.

FAQs

Can I make this quiche without a crust?

Yes, you can make a crustless version by simply omitting the pie crust and baking the filling in a greased dish.

What can I use instead of heavy cream?

You can use half-and-half or a combination of milk and Greek yogurt for a lower-fat option.

Can I freeze the quiche after baking?

Yes, allow the quiche to cool completely before wrapping it tightly and freezing for up to 2 months.

How do I prevent the crust from getting soggy?

Blind bake the crust before adding the filling and ensure the vegetables are well-roasted and drained.

Is it possible to make this quiche vegan?

Yes, use a vegan crust, replace eggs with an egg substitute, and opt for dairy-free milk and cheese.

Can I use a different type of cheese?

Absolutely, feel free to experiment with cheeses like cheddar, feta, or goat cheese for different flavors.

What if I don't have fresh herbs?

You can substitute dried herbs, using about one-third the amount of fresh herbs required.

Can I add meat to this quiche?

Yes, cooked and crumbled bacon, ham, or sausage can be added for extra protein and flavor.

How can I tell if the quiche is done?

The quiche is done when the center is set and a knife inserted comes out clean.

What should I do if the quiche is too salty?

Serve with a side of unsalted vegetables or a plain salad to balance the flavors.

Is it okay to use a store-bought crust?

Yes, a store-bought crust can save time and still produce a delicious quiche.

How long can I store leftover quiche?

Leftover quiche can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Savory Cauliflower and Red Onion Quiche

Print

Servings8

Prep30m

Cook45m

Total75m

Calories250

Ingredients

• 1 pre-made 9-inch pie crust
• 1 small head of cauliflower, cut into florets
• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 1 tablespoon flour

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the pie crust: Roll it out and place it in a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. Roast the cauliflower: Toss the florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until golden brown.
4. Caramelize the onions: In a skillet, melt butter over medium heat. Add the onions and cook until they are soft and caramelized, about 15 minutes.
5. Make the filling: In a large bowl, whisk together the eggs, heavy cream, milk, thyme, garlic powder, nutmeg, and cayenne pepper.
6. Add the cheese: Stir in the Gruyère and Parmesan cheese, mixing well to combine.
7. Assemble the quiche: Spread the roasted cauliflower and caramelized onions evenly over the crust.
8. Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly distributed.
9. Bake the quiche: Place the quiche in the oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
10. Check for doneness: The quiche should jiggle slightly in the center but not be liquid.
11. Cool the quiche: Allow it to cool for at least 10 minutes before slicing.
12. Garnish: Sprinkle with chopped parsley before serving.
13. Serve warm or at room temperature.
14. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes:

• Blind bake the crust for 10 minutes to prevent it from becoming soggy.
• Let the quiche cool slightly before cutting to ensure clean slices.
• Use a sharp knife to slice the quiche, wiping it between cuts for neat edges.
• Adjust seasoning according to taste before baking.
• If the edges of the crust brown too quickly, cover them with foil.
• For a deeper flavor, roast the cauliflower until it’s deeply caramelized.
• Add a dash of white wine to the onions while caramelizing for extra depth.
• Ensure all ingredients are at room temperature for even baking.
• Test the quiche’s doneness with a toothpick; it should come out clean.
• Preheat the oven thoroughly to ensure even cooking.
• Allow the quiche to rest before serving to set properly.
• Use fresh herbs for garnishing to enhance the flavor profile.