Cauliflower and cheese quiche

Name: Cauliflower and cheese quiche - Vanesa I.
Ingredients: 1 cauliflower; 300g telemea cheese; 300ml sour cream; 5 organic eggs; a bunch of dill; sea salt; pepper; 1 tablespoon butter

Savory - Cauliflower and cheese quiche by Vanesa I. - Recipia

This cauliflower and cheese quiche is made without a crust. Boiled cauliflower is combined with eggs, sour cream, telemea cheese, and dill, then everything is baked until the mixture sets and takes on a golden color. It is a lighter version than the classic quiche with crust, but still substantial thanks to the cheese and eggs. The cauliflower needs to be boiled until it is soft enough to be easily mashed and mixed evenly with the other ingredients. Quick Info Preparation time: not specified in the original recipe Cooking time: boiling time for the cauliflower is not specified Baking time: approximately 30 minutes Oven temperature: 190 degrees Celsius Servings: number not specified; depends on portion size and tray size Difficulty: easy Recipe type: crustless quiche with cauliflower and cheese Ingredients 1 cauliflower 300 g telemea cheese 300 ml sour cream 5 organic eggs 1 bunch of dill sea salt pepper 1 tablespoon of butter, for greasing the tray Preparation method 1. Prepare the cauliflower Break the cauliflower into small florets, then wash them well. Boil the cauliflower in salted water until it becomes soft. The exact time depends on the size of the florets, so it is important to check the texture before removing it from the water. 2. Drain and mash the cauliflower When the cauliflower is soft, drain it well. Mash it with a fork, without needing to achieve a very fine puree. A slightly rustic texture suits this recipe and helps retain the cauliflower flavor. 3. Prepare the egg and cheese mixture In a separate bowl, mix the eggs with the crumbled telemea cheese, sour cream, and finely chopped dill. The telemea can be crumbled by hand or chopped before being added to the mixture. 4. Combine the ingredients Add the mashed cauliflower to the egg, sour cream, and cheese mixture. Mix until the ingredients are evenly distributed. Adjust the taste with salt and pepper, but add the salt carefully. The telemea is already salty, and the necessary amount may be small. 5. Prepare the tray Grease a springform pan with butter. It is important to cover the surface that will come into contact with the mixture well, so the quiche can be removed more easily after baking. 6. Bake the quiche Pour the mixture into the greased tray and place it in the preheated oven at 190 degrees Celsius. Bake the quiche for about 30 minutes, until the mixture is firm and the surface takes on a golden color. 7. Serve Let the quiche rest for a bit before slicing. This way, the mixture remains easier to cut and does not fall apart immediately. It is served as is, in slices. Why I make this recipe often I love this recipe because it uses few ingredients and does not require making a crust. Cauliflower is the main ingredient, and the eggs and sour cream bind the mixture without needing any additional additives. The telemea gives it enough flavor, and the dill adds a fresh note without overpowering the dish. It is also a practical solution when I have cauliflower on hand and want to use it in a dish different from the usual side. It slices easily after cooling slightly and can be served both as a light main course and as a dish for a family meal. Tips The cauliflower must be well boiled before mashing. If it remains firm, it will mix more difficultly with the eggs and sour cream, and the final texture may be uneven. Drain the cauliflower before mashing. Excess water can make the mixture too soft and can delay baking. Do not overdo the salt at the beginning. The telemea can have varying levels of saltiness, so it is better to add a little salt and adjust after mixing all the ingredients. Follow the baking time as a guideline, but also watch the appearance of the quiche. It is done when the mixture is no longer liquid and the surface turns golden. Substitutions The recipe uses telemea, and this should not be replaced with unsalted cheese without considering the taste difference. If you use a less salty cheese, the amount of salt will need to be adjusted separately. Dill can be omitted if you do not prefer it, but it is part of the flavor of the recipe and pairs well with the telemea and cauliflower. For a crustless version, there is no need to add another ingredient in place of the crust. In this recipe, the mixture of eggs, sour cream, and cheese is what binds the cauliflower. Variations You can keep the cauliflower less mashed, with slightly visible pieces in the mixture. If you prefer a more uniform quiche, mash it better with a fork before combining it with the other ingredients. The amount of dill can be adjusted to taste, without changing the other ingredients. For a more subtle flavor, use less from the prepared bunch; for a more pronounced taste, keep the whole amount. The base of the recipe remains the same: boiled cauliflower, eggs, sour cream, and telemea. If you change the cheese, check beforehand how salty it is, as this directly influences the amount of salt added. Serving ideas The quiche can be served in slices after it has cooled slightly. It is suitable for a simple meal, without needing a crust or complicated side. It can also be placed on the table as a sharing dish, cut into smaller pieces. The compact texture makes it easy to portion after baking. Frequently asked questions 1. Can the quiche be made without a springform pan? The original recipe recommends a springform pan greased with butter. This helps to remove the quiche after baking. If you use another type of pan, it is important to grease it well, but the shape and height of the dish may be different. 2. How long should the cauliflower be boiled? The exact time is not specified, as it depends on the size of the florets. The cauliflower should be boiled until it is soft and can be mashed with a fork. Do not remove it while it is still firm. 3. How can I tell if the quiche is baked? After about 30 minutes at 190 degrees, the mixture should be firm, and the surface should have a golden color. If it is still liquid in the center, it needs more baking. 4. Can I use less salt? Yes. The telemea is already salty, and the recipe recommends being careful with the salt. The right amount depends on how salty the cheese used is. Nutritional values The values are estimates, as the recipe does not specify the weight of the cauliflower, the type of sour cream, the fat percentage of the telemea, or the number of servings. For the entire amount, the dish can have approximately 1,800-2,100 kcal, 95-110 g of protein, 125-150 g of fat, and 45-60 g of carbohydrates. If divided into 6 servings, one serving could have approximately 300-350 kcal, 16-18 g of protein, 21-25 g of fat, and 8-10 g of carbohydrates. These are indicative values, not an exact nutritional calculation. The largest differences occur depending on the telemea and sour cream used. Storage and reheating Store the quiche covered in the refrigerator and consume it within 1-2 days. After cooling, the mixture becomes firmer and can be sliced more easily. It can be reheated, but it is preferable to heat only the portion you plan to consume. Repeated reheating can change the texture of the eggs and make the quiche drier.

Cauliflower and cheese quiche

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