Do you remember the first time you had quiche? I do. And to be honest, I’m pretty sure I didn’t like it. Not that I remember what it tasted like or the kind of quiche I had, I just know I thought it was a very “grown-up” food and therefore, the mere thought of it made me cringe.
Where were my pancakes? What’s wrong with scrambled eggs and toast?
Alas, it is now a favorite dish and every now and then I find myself craving a savory French tart filled with fresh herbs and perfectly smooth, creamy eggs. And so, a few weeks ago, we made quiche … one with egg whites and a cauliflower crust (mostly because it seemed like something a self-proclaimed flexitarian should try) and one with bacon and a potato crust.
Cauliflower Crust
- 1 head of cauliflower
- ½ cup (or there abouts) Parmesan, finely grated
- 1 egg
Separate the cauliflower “flowers” from the stems and cook in the microwave with a touch of water for 5 minutes. Remove from microwave, let cool, then press out ALL the excess water. Next, place in a food processor; pulse until finely crumbled. Add parmesan and egg; pulse for about 30 seconds until well combined. Press the mixture into a pie dish making sure to coat the sides as best as possible. Bake at 425 degrees for 10-12 minutes. Remove from oven and let cool.
Egg-white Filling
- 8 egg whites
- ¾ cup plant-based cream
- ½ cup feta
- 1 cup veggies of choice, par cooked (I used mushrooms and spinach)
- ½ tsp garlic powder
- Salt and pepper to taste
Par cook veggies—wilt the spinach—and sauté mushrooms (not necessary but I prefer them done this way rather than raw). Whisk eggs and cream together, then add the remaining ingredients and the vegetables. Pour into the pie dish but make sure to leave a little room so the mixture can “rise” without bubbling over. Reduce oven to 375 and bake for about 30-35 minutes.
Potato Crust
All you need are 2-3 large potatoes (we used golden), shredded (or you can cheat and buy a package of pre-shredded potatoes). Spray a cast iron skillet with cooking oil then layer the potatoes until fully covered. Bake at 425 degrees for 25 minutes or until they look “mostly” done. Remove from oven and set aside.
Egg and Bacon Filling
- 5-6 large eggs
- ¾ cup plant-based cream (or dairy if you want)
- ½ cup monterey jack or colby (or other cheese)
- ½ cup asparagus tips, par cooked
- ¾ cup bacon (sausage or any kind of vegan option)
- ½ tsp garlic powder
- Salt and pepper to taste
Whisk eggs and cream together, then add the remaining ingredients. Pour into the pie dish but make sure to leave a little room so the mixture can “rise” without bubbling over. Reduce oven to 375 and bake for about 30-35 minutes. Enjoy!
The flexitarian prescription 
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