Crustless Cauliflower Quiche

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

Ingredients

3 lbs cauliflower florets…about 2 medium cauliflower

2 potatoes

kosher salt

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

Method

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

1. Cut the cauliflower into florets if you have whole cauliflowers & set aside
2. Peel & cut the potatoes into chunks
3. Boil the cauliflower & potatoes together in a pot of water until they are tender, drain
4. Now,  mash the cauliflower & potatoes & set aside. I used a potato masher
5. Put the mashed cauliflower into a large bowl
6. Add the cream, cottage cheese, parmesan, Dijon mustard, flour & baking powder. Mix well
7. Next, add the beaten eggs, salt & pepper & mix well
8. Pour this into the prepared baking sheet & spread it out so it is in the dish evenly
9. Sprinkle some parmesan cheese all over the top & drizzle with olive oil
10. Bake in the preheated oven for 55 – 60 minutes until nice & brown
11. Let it cool a bit, about 5 minutes, before serving

Enjoy!