Friday, 8 May 2015

Crustless Cauliflower Quiche Gluten Free

We made this for a church potluck and the smell of parmesan cheese cooking was amazing and there were no leftovers to bring home!

  • 1 ½ cups of rice or quinoa
  • ¼ cup of hempseed
  • 2 tablespoons of coconut oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 medium zucchini shredded
  • 1 medium carrot shredded
  • 1½ cups cauliflower finely chopped
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon turmeric
  • ½ teaspoon cheyanne pepper
  • ½ teaspoon salt
  • Pepper to taste
  • 1 ½ cups almond milk
  • 3 eggs beaten
  • ½ cup grated Parmesan or cheese of your choice Old cheddar is also good

  1. Cook the rice or quinoa as per package directions
  2. Grease a 9 inch pie plate and spread the hempseed evenly over the bottom of the plate
  3. Add the coconut oil to large frying pan on medium heat
  4. Add the onion, and garlic and sauté for approximately 2 minutes
  5. Add the zucchini, carrot, cauliflower and basil and sauté for a further 3 to 5 minutes
  6. Remove from the heat and stir in the rice or quinoa
  7. In a bowl mix together almond milk, eggs and ½ the cheese
  8. Add the cook ingredients to the prepared pie shell
  9. Pour in the milk and egg
  10. Sprinkle the last of the cheese on top
  11. Bake in a 350 °F oven for between 35 to 45 minutes until a knife inserted in the centre comes out clean
  12. We like to then place the pie under the broiler until the cheese turns brown.
  13. Rest the quiche for 10 minutes before eating.

This quiche can be made a day ahead and reheated without any loss of taste.

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls
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