Side Dish Saturdays: Crustless Cauliflower Quiche

Crustless Cauliflower Quiche

This crustless quiche recipe features fresh cauliflower florets with garlic, Swiss cheese and plenty of fragrant thyme. It’s a light and eggy savory pie that can serve as a side dish or as the main attraction.

Cauliflower is just coming into season in my neck of the woods making it dirt cheap and as fresh as can be. In my house quiche is a go-to meal, the dish we turn to when we’ve exhausted our ideas. Aside from being a dish everyone loves, it’s versatile and we always have eggs on hand. Next time you’re thinking of breakfast for dinner take it one step further and make a quiche instead!

This week’s Side Dish Challenge is cauliflower. The badge is still in the works…I will have it for you soon.


1. Make and post a side dish recipe with cauliflower as the main ingredient between now and Friday, August 20th. 

2. Mention it is for Side Dish Saturdays with a link back to this post. Add your link below by Friday at midnight (Eastern time) and be sure to leave me a comment telling me you did so.

3. No soups, stews or main dishes (unless they can also be a side), please. If you’re unsure don’t hesitate to ask first.

Crustless Cauliflower Quiche

Crustless Cauliflower Quiche
(loosely adapted from Epicurious)

2 1/2 to 3 cups cauliflower florets, cooked
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon butter
1 tablespoon bread crumbs
1 tablespoon Parmesan Cheese, grated
5 eggs
1 cup milk
3/4 cup heavy cream
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
8 ounces Swiss Cheese, shredded
5-6 slices Bacon, cooked, crumbled, optional

1. Preheat oven to 425 degrees F.

2. Butter a 9-inch pie pan and sprinkle evenly with bread crumbs and Parmesan.

3.Saute garlic in oil over low heat until fragrant.

4. Arrange the cooked cauliflower over bottom of dish. Sprinkle garlic over top, then bacon if using, then Swiss.

5. Whisk together the eggs, cream, milk, salt and pepper. Carefully and slowly pour over top of the cauliflower and cheese.

6. Bake for 30 minutes or until top is golden and set in the middle. Allow to cool 5 minutes before slicing. Serve as a side dish or as a main with a green salad and a slice of crusty bread.

Printable Recipe

Crustless Cauliflower Quiche


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Shrimp and Green Chile Quiche

Shrimp & Green Chile Quiche

The moment I read the title of this recipe I knew I would be making it. The very same night. It’s so unique and unlike any quiche I’ve ever eaten. For those of you who have never eaten quiche they are French in origin and are essentially a savory egg pie. Eggs and cream along with the star ingredients of your choosing are baked in a buttery pastry. The cream adds a richness and the eggs a light and fluffy quality. I love the mild spicy kick the green Chiles give to this one and the succulent flavor and texture of the shrimp with the creamy, buttery eggs. I can see it on a brunch table as part of a relaxing weekend breakfast. And it was just perfect served with a fresh green salad for dinner. Any time is the right time to serve this delicious quiche!

Shrimp & Green Chile Quiche

Shrimp and Green Chile Quiche
(adapted from Step by Step Cookbook)

2/3 cup all-purpose Flour
1/3 cup Whole Wheat Flour
pinch of Salt
4 tablespoons Butter, cold, diced
2-4 tablespoons cold Water

5 eggs, beaten
1/2 cup Milk
1/2 cup Heavy Cream
3 cloves Garlic, minced
1 cup shredded Extra Sharp Cheddar Cheese
3 Green Onions, chopped
1 can (4 oz.) diced Green Chiles
8 ounces medium sized shrimp* tails off

1. Sift the flour with a pinch of salt into a medium sized mixing bowl or in a food processor pulse once or twice.

2. Cut in the butter using a pastry blender or in a food processor until mixture resembles fine crumbs.

3. Mix in the water gradually until the pastry comes together in a ball.

4. Wrap the pastry well and chill for 30 minutes.

5. Preheat oven to 400 degrees. Roll out the pastry on a well-floured surface with a floured rolling pin.

6. Fold the pastry in half and then in half again, transfer to a 9-inch pie or tart dish. Cut away any excess with kitchen shears or by rolling the rolling pin over the top of the dish.

7. Sprinkle the cheese, onion, Chiles, and shrimp over the pastry. In a large bowl beat the eggs, add the milk and cream and beat again just until well incorporated. Mix in the garlic. Pour into pastry.

8. Bake for 50-55 minutes until firm and golden brown. Let set for five minutes before slicing/serving.

*Use fresh shrimp. Frozen will render a soggy, water-laden quiche.

Printable Recipe

Shrimp & Green Chile Quiche