Mediterranean Cauliflower Rice Crustless Quiche [vegetarian] by The Flexitarian

Crustless Mediterranean Cauliflower Rice Quiche [vegetarian]

Name: Crustless Mediterranean Cauliflower Rice Quiche [vegetarian]
Prep time: 25 min
Total time: 30 min
Ingredients: 500g cauliflower [1.1 lb]; 200g feta [7 oz]; 20 pitted black olives; 2 large red pepper (from a jar); 125g roasted artichokes [4.4 oz] (from a jar); 3 organic eggs; small bunch of basil [28g / 1 oz]; 3 Tbsp breadcrumbs (gluten free if needed); 2 garlic cloves (crushed); salt & pepper

Published on March 5, 2016 | In French, French | By theflexitarian |

0 Comments

- Prep Time
- 25 Minutes
- Cook Time
- 30 Minutes

Cauliflower rice makes the base and the filling of this delicious Mediterranean crustless quiche.

Easy, low carb, moist and super tasty this dish is best eaten cold.

For parties or picnics, you could make it in bite size like the Cauliflower Rice Bites I created for Comté cheese.

The recipe can easily be gluten free if you switch to gluten free breadcrumbs.

Leftovers are ideal for lunchboxes.

High Fibre, Low Fat, Soya-Free

Email
Save

Ingredients

500g cauliflower [1.1 lb]
200g feta [7 oz]
20 pitted black olives
2 large red pepper (from a jar)
125g roasted artichokes [4.4 oz] (from a jar)
3 organic eggs
small bunch of basil [28g / 1 oz]
3 Tbsp breadcrumbs (gluten free if needed)
2 garlic cloves (crushed)
salt & pepper

Instructions

Boil some water in a large saucepan.
Preheat oven to 200C/fan 180C/gas 6.
Grate cauliflower with the coarse side of a cheese grater so it resembles rice.
When water is boiling, blanch cauliflower rice for 2 mins. Drain well, squeezing to remove excess water. Set aside.
Place cauliflower rice in a bowl. Mix in beaten eggs, garlic cloves, grated feta cheese, chopped olives, chopped red peppers, chopped artichokes, chopped basil and breadcrumbs. Mix until well blended.
Season to taste with salt & pepper.
Line a 23cm / 9 inch pie dish with baking sheet.
Pour cauliflower mixture on top. Spread evenly, pounding it down gently as much as possible (I use the flat side of a potato masher to make it dense and flat).
Cook in the oven for 30 mins until golden.
Serve cold with a salad on the side.