Cheddar Cauliflower Quiche Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 2 eggs
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup shortening
- 1 cup all-purpose flour
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1/8 teaspoon ground nutmeg
- 1/2 cup slivered almonds toasted
- 1-1/2 cups (6 ounces) shredded cheddar cheese divided
- 3 tablespoons cold milk
- 4 cups chopped fresh cauliflower cooked
- Carbohydrate 22.3903868595019 g
- Cholesterol 15.4977064569525 mg
- Fat 19.9956254977778 g
- Fiber 1.69597669043861 g
- Protein 6.35741857437197 g
- Saturated Fat 5.12762754975132 g
- Serving Size 1 1 serving (126g)
- Sodium 478.947112120651 mg
- Sugar 20.6944101690633 g
- Trans Fat 6.33102723498007 g
- Calories 293 calories
Directions In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes. Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450degrees for 5 minutes. Remove foil; bake 5 minutes longer. Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese. Bake, uncovered, at 350degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings. Originally published as Cheddar Cauliflower Quiche in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p68 Nutritional Facts 1 piece equals 518 calories, 41 g fat (12 g saturated fat), 111 mg cholesterol, 424 mg sodium, 24 g carbohydrate, 3 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
