Cauliflower Pie
Servings
4Serving size
1/4 pieThis recipe makes great leftovers and (in my opinion) is even better cold. Multiply this dish only by using multiple springform pans.
Ingredients
| 1 quart Water |
| 1 medium head Cauliflower, raw (broken into small flowerets) |
| 1 tsp. Olive oil |
| 1 large Leeks (sliced crosswise; keep white and green parts separate) |
| 8 large Egg(s) |
| 4 ounce Reduced fat cheddar cheese (grated) |
| 1/4 tsp. Salt |
| 1/8 tsp. Ground nutmeg |
Instructions
Place the water in a large sauce pan fitted with a steamer basket over high heat.
When the water is boiling add the cauliflower.
Steam for about 10 minutes. Remove and let cool.
While the cauliflower is steaming place the olive oil in a medium skillet over medium high heat.
When the oil is hot add the white part of the leek and cook for about 2 minutes. Toss frequently.
Add the green part of the leek and cook for about 3 minutes. Toss frequently. Remove and let cool.
When the cauliflower is done, remove and let cool.
Place the eggs in a large bowl and whisk until frothy.
Add the cheese, salt and nutmeg.
Fold in the cooled leeks and cauliflower until well blended.
Place the mixture in a large pie pan or springform pan.
Bake for 60 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
While this is called Cauliflower Pie, it is really very much like a crustless quiche. The best part of this dish is that it keeps really well and is actually tastier cold (in my opinion). Serve it any time of day: breakfast, lunch, or dinner.