This is the second recipe that I saw in an email the other day…this crustless cauliflower Quiche is outstanding!
This recipe is from Haaretz.com & here is a link to the original post on that site.
Also know as a pashtida, a savoury pie, I found that this was a delicious side dish for Marcia’s Mom’s Salmon Loaf, or have it with a salad as the main part of a meal or as an accompaniment to any dish.
The ingredients are simple so this is a quick dish to prepare. It has a lovely flavour, the cauliflower flavour is quite subtle…
Here is the recipe It serves 8-10
3 lbs cauliflower florets…about 2 medium cauliflower
1/2 cup heavy cream *** I used non fat creamer
I cup cottage cheese *** the recipe calls for ricotta cheese but I had cottage cheese so I used that!
1/2 cup grated parmesan & more for sprinkling on top
1 tbsp Dijon mustard
1/2 cup flour
1/2 tsp baking powder
3 eggs, beaten
1/2 tsp black pepper
1 tbsp salt
olive oil for drizzling on top
Preheat oven to 350f
Grease a 10 x 10 dish…I used an 11 x 9 baking dish.. I do not have a 10x 10
- Cut the cauliflower into florets if you have whole cauliflowers & set aside
- Peel & cut the potatoes into chunks
- Boil the cauliflower & potatoes together in a pot of water until they are tender, drain
- Now, mash the cauliflower & potatoes & set aside. I used a potato masher
- Put the mashed cauliflower into a large bowl
- Add the cream, cottage cheese, parmesan, Dijon mustard, flour & baking powder. Mix well
- Next, add the beaten eggs, salt & pepper & mix well
- Pour this into the prepared baking sheet & spread it out so it is in the dish evenly
- Sprinkle some parmesan cheese all over the top & drizzle with olive oil
- Bake in the preheated oven for 55 – 60 minutes until nice & brown
- Let it cool a bit, about 5 minutes, before serving