Cauliflower And Sun Dried Tomato Pie Quiche Recipes

CAULIFLOWER QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
• Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
• Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
• Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
• Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
• Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

CAULIFLOWER AND SUN-DRIED TOMATO PIE / QUICHE

Steps:

• Preheat oven to 350 degrees.
• Butter to pie pans.
• Place cauliflower in pie pans topping with tomatoes, garlic, cheese.
• Being sure to place 1/2 the ingredients in each equally.
• Whisk remaining ingredients then pour equally over both pies.
• Place in oven and bake for 45-60 minute till puffed and set.
• Let rest 10-15 minutes before slicing.

SUN-DRIED TOMATO, FETA AND OLIVE QUICHE

Steps:

• Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
• Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
• Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
• Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
• Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

ARTICHOKE AND SUN-DRIED TOMATO QUICHE

Steps:

• In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
• Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
• Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
• Pour the egg mixture over all.
• Sprinkle with parmesan cheese.
• Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
• Let stand for 10 minutes.
• Cut into wedges and serve.
• **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

IMPOSSIBLE CAULIFLOWER QUICHE

Steps:

• In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes.
• Drain.
• Place in greased 9" pie plate.
• Sprinkle with onion, green pepper and cheese.
• Place remaining ingredients in blender container.
• Cover and whirl 15 seconds (or beat 1 minute with rotary beater).
• Pour into pie plate.
• Bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden.
• Let stand 5 minutes before serving.

ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS

Steps:

• Preheat oven to 400 degrees.
• Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
• While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
• When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.

SUN-DRIED TOMATO QUICHE

Steps:

• Preheat oven to 350°F.
• Butter a pie pan.
• Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
• For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
• Whisk together eggs, cream, Italian seasoning, salt and pepper.
• Pour egg mixture over ingredients in pie pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
• Let stand for a few minutes, then slice and serve.