By Noreen Doll.
This Broccoli and Cauliflower Quiche recipe, which is gluten free, is made special by the addition of curry.
We like to put in lots of broccoli, cauliflower and onion, so it’s really more vegetable than egg.
Crust Ingredients.
3 Tablespoons Butter, softened
1 Cup Oat Flour (Puree oats in a blender until it’s flour.)
2 – 3 Tablespoons of Milk
Dash of Salt
Use a fork to blend the oat flour, salt and butter until completely mixed.
Add just enough milk to make the dough stick together. Then flatten the dough in an 8 x 8 square pan and use your fingers to spread the dough out until the pan bottom is covered.
Vegetable Layer Ingredients.
2/3 Head of Cauliflower
1 Medium to Large Broccoli Crown
1 Onion
3 Cloves of Garlic
Salt and Pepper to Taste
1. Cut the cauliflower and broccoli into medium sized pieces, place in a bowl, and microwave on high for 5 to 10 minutes until cooked.
2. While the broccoli and cauliflower are cooking, dice the onion and garlic and saute in olive oil in a large frying pan.
3. When the broccoli and cauliflower are done, let them cool a little, then dice fairly small. Add to the onion saute.
4. Season the vegetables with salt and pepper and cook together for a few minutes.
5. Remove the vegetables from the heat and pour onto the crust in the 8×8 pan.
6. Sprinkle a cup of grated cheese over the vegetables and mix it in a little.
Filling Ingredients.
3 – 4 Eggs
1 Cup Milk
1/2 Teaspoon of Mustard
1/4 to 1/2 Teaspoon of Curry Powder
1 Tablespoon Cornstarch
Salt and Pepper to Taste
Beat well and pour over the vegetables, using a fork to gently work the egg mixture in with the vegetables.
Sprinkle a little more grated cheese on top if you like extra cheese.
Bake at 375 degrees for 30 to 45 minutes, until a knife inserted in the center comes out clean. We love ours browned around the edges.
I forgot to take a photo of the whole finished quiche before we ate, but I did manage to get a photo of a piece of the quiche. It was delicious!
Tips
If you aren’t concerned about gluten free, you can use regular flour when making the crust.
Adjust the amount of curry powder to your taste. We like the quiche with about 1/2 teaspoon of curry powder.
I think next time I make it, I will make it without the crust. That will be a little less fuss, and the dish will be a little less fattening.
© Noreen Doll
Wendy says
Just something to think about gluten free!! Oats are not gluten free.
Noreen says
Thanks for your comment, Wendy. Oats are gluten free, but they can have small amounts of gluten in them if they are manufactured on the same machinery that processes wheat and other grains. We need to always be reading labels!
Christine says
Do you have to steam the vegetables first? If so, why?
Noreen says
The broccoli and cauliflower take time to cook, and they need to be at least partially cooked before they go in the quiche as they may not cook completely while in the oven. Instead of steaming them you could just saute them longer with the onion and garlic. We like the flavor they get when they brown a little.
Laura says
The taste is exquisite and perfectly balanced, nothing like quiches I’ve had before. The directions were easy to follow and included just the right amount of info so that my questions were answered as I was thinking them. (Such as: What is the best way to prepare the veggies?) I added 3 strips of crispy bacon, only 1/4tsp curry and chose arrowroot powder in place of the cornstarch. I only added light amounts of salt and pepper, but lots of cheese. Baked for 35-40 minutes and it was evenly browned and baked all-through. I agree that the crust is not necessary, but adds a nice sweetness and texture. Thanks for the recipe!