After Wednesday’s mostly-vegetarian dinner, I had a bunch of odds and ends leftover. So when I wandered in to the kitchen to make dinner last night with the goal of making all my leftover vegetables disappear, this is what came out. Cut your cauliflower into very small florets — I didn’t, but wish I had!
Easy Parmesan Quiche with Vegetables
- 1/2 head cauliflower, trimmed, cut into small florets, and blanched or steamed
- ½ onion, halved and thinly sliced
- ½ shallot, diced
- 3 scallions, greens and whites chopped
- 2 cups spinach, packed
- ½ cup frozen small peas
- 3 eggs, beaten
- ½ cup heavy cream
- 1 cup fine-grated parmesan
- salt and pepper
- 1 tsp. truffle oil
- bread crumbs (gluten-free)
- olive oil
Pre-heat oven to 350F.
Heat olive oil in a frying pan over medium-high heat. Cook onions until just beginning to brown. Add shallots and scallions, and cook for another 3-4 minutes. Add spinach and peas, and continue to cook until spinach is wilted and liquid is evaporated. Salt and pepper to taste. Set aside.
Beat eggs with cream and parmesan til thoroughly combined. Add truffle oil, salt and pepper to taste.
Grease a pie dish with olive oil. Sprinkle with bread crumbs, then place cauliflower and vegetable mixture in dish. Cover with egg mixture, and sprinkle a layer of breadcrumbs on top. Bake for 30 minutes, or until edges and top are golden brown and the center of the quiche is firm.
Serve hot or cold.