Cauliflower and Ham Quiche without Crust

Votes: 1

Time: 2 hours 10 minutes
Complexity: average
Servings: 6-8

A crustless quiche is perfect if you don't have time to work with dough or want to reduce the calorie content. Simply bake the filling in a pan, and the result will be just as delicious and very juicy. This quiche features cauliflower sautéed with onions and ham. Before spooning the filling into the pan, sprinkle the bottom with grated Parmesan cheese to give the quiche a nice cheesy crust. Sprinkle the cauliflower and ham mixture with grated Gruyere and pour in the egg mixture. After baking, the filling will set perfectly, making the quiche easy to cut into pieces. Perfect for a healthy breakfast. This quiche can be served with a green salad for dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a head of cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 cup chopped white onion
2 tbsp. l. chopped parsley
110 g cooked ham, cut into 0.5 cm cubes.
2 tbsp unsalted butter, softened
2 tbsp finely grated Parmesan
2 cups low-fat cream (10%)
2 large eggs
2 large yolks
1 tbsp. premium flour
0.5 tsp coarse salt
110 g grated Gruyere, about 1 tbsp.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, sweet onion, parsley, ham, butter, Parmesan cheese, cream, eggs, premium flour, Gruyere cheese

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Bring a large saucepan of salted water to a boil. Add the cauliflower and cook until crisp-tender, about 1 minute. Drain in a colander and rinse with cold water. Shake off any excess liquid.

Heat olive oil in a large skillet over medium-high heat. Add the ham and onion and cook until golden brown, about 6 minutes. Add the cauliflower and parsley and set aside to cool slightly.
Grease a 9-inch (22-cm) glass or ceramic pie dish with softened butter and evenly sprinkle the bottom with grated Parmesan cheese. In a large glass measuring cup, combine the cream, eggs, egg yolks, and flour. Season with salt and pepper to taste. Spread half the cauliflower mixture evenly over the pan, top with about half the grated Gruyere; repeat with the remaining filling and cheese. Pour the egg mixture over the filling.
Bake until the quiche is set in the center, about 40-50 minutes. Cool on a wire rack and serve.

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