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Cheddar Cauliflower Quiche Recipe
|All purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold milk||3 Tablespoon|
|Chopped cauliflower||4 Cup (64 tbs), cooked (Fresh Ones)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Milk||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups, Divided)|
|Ground nutmeg||1⁄8 Teaspoon|
Calories 829 Calories from Fat 562
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 17.5 g87.4%
Trans Fat 2.3 g
Cholesterol 174.9 mg
Sodium 650.8 mg27.1%
Total Carbohydrates 42 g14.1%
Dietary Fiber 8.8 g35.1%
Sugars 8.9 g
Protein 25 g49.2%
Vitamin A 16% Vitamin C 193.3%
Calcium 45.7% Iron 19.7%
*Based on a 2000 Calorie diet
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk until mixture forms a ball.
Wrap in plastic wrap; refrigerate for 30 minutes.
On a floured surface, roll out to fit a 9-in pie plate.
Place in pie plate; flute edges.
Line unpricked pastry with a double thickness of foil.
Bake at 450° for 5 minutes.
Remove foil; bake 5 minutes longer.
Spoon cauliflower into crust; top with almonds.
In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth.
Pour over almonds; sprinkle with remaining cheese.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.