Spinach and Feta Quiche with Cauliflower Crust
This Spinach and Feta Quiche with Cauliflower Crust is a healthy, gluten-free alternative to traditional quiches. Featuring a light cauliflower crust, savory spinach, and crumbled feta cheese, this dish is a flavorful and satisfying meal. Perfect for breakfast, lunch, or dinner, it’s a low-carb, keto-friendly option that doesn’t compromise on taste. Easy to make and full of flavor, this quiche will quickly become a favorite in your meal rotation!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 small cauliflower (or 2 cups riced cauliflower)
- ½ cup Parmesan cheese
- 1 tsp garlic powder
- 2 large eggs (1 for crust, 1 for filling)
- 1 cup milk (or heavy cream)
- 2 tbsp olive oil
- 4 cups fresh baby spinach
- ¼ cup chopped scallions
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
Instructions
- Prepare the cauliflower: Pulse cauliflower florets in a food processor until finely crumbled. Microwave for 5 minutes, then squeeze out excess moisture using a kitchen towel.
- Make the cauliflower crust: Mix the cauliflower with Parmesan, garlic powder, and 1 beaten egg. Press the mixture into a tart or pie pan and bake at 450°F for 10 minutes. Lower temperature to 400°F.
- Make the filling: Whisk together eggs, milk, salt, and pepper. Sauté spinach in olive oil until wilted, then add to the egg mixture along with scallions and feta.
- Assemble and bake: Pour the filling into the pre-baked crust and bake for 15-20 minutes, or until set. Let the quiche cool before serving.
Notes
- Add Veggies: Customize the quiche with additional vegetables like mushrooms, onions, or bell peppers.
- Dairy-Free: Swap in dairy-free cheese or coconut milk for a non-dairy version.
