Ingredients
1 premade pie crust
1 cup cauliflower florets
1 medium red onion, sliced
3 large eggs
1 cup heavy cream or milk
1 cup shredded cheese (cheddar, Gruyere, or similar)
1 tbsp fresh basil, chopped
1 tsp fresh rosemary, chopped
Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté cauliflower and red onion in a skillet over medium heat until tender and lightly golden, about 8–10 minutes.
- In a large bowl, whisk together eggs, cream or milk, salt, and pepper.
- Stir in sautéed vegetables, shredded cheese, basil, and rosemary.
- Pour mixture into the pie crust and smooth the top.
- Bake for 30–35 minutes, or until the center is just set and the top is golden.
- Let cool slightly before slicing and serving.
Notes
- Use frozen cauliflower (thawed and sautéed) if fresh isn’t available.
- Add smoked paprika or nutmeg to the egg mixture for added depth.
- Swap in broccoli, spinach, or bell peppers as alternate veggies.
- Use different cheeses like mozzarella, Swiss, or goat cheese to vary the flavor.
- For a crisper crust, blind bake it for 10 minutes before adding filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
