"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cauliflower Country Quiche Recipe

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This recipe for Cauliflower Country Quiche, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Cordy
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 15-oz. pkg. Pillsbury refrigerated pie crusts
Filling:
2 1/2 cups Green Giant frozen cauliflower florets
1/2 cup chopped onion
1/2 cup sliced celery
1 T margarine or butter
1 cup cubed cooked ham
1 1/2 cup half-and-half
1/4 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper
4 eggs
1 cup (4 oz.) shredded cheddar cheese
grated parmesan cheese

Directions:
Directions:
Preheat oven to 375.
Prepare pie crust according to package directions for one cust baked shell using 9" deep dish or 10" pie pan. Do not prick crust. Bake for 5-8 minutes or until light golden brown.
Meanwhile, ook cauliflower as directed on package. Drain and set aside. In medium skillet over medium heat, cook onion and celery in margarine until crisp tender. Stir in ham. Remove from heat. In medium bowl, beat half-and-half, salt, paprika, pepper and eggs until well blended.
Spread 1/2 cup of the cheddar cheese in partially baked shell. Spoon half (3/4 cup) of ham mixture over cheese; top with cauliflower. Spoon remaining ham mixture over cauliflower; sprinkle with remaining cheddar cheese. Pour egg mixture over cheese; sprinkle with parmesan.
Bake for 45-55 minutes or until crust is golden brown and knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cook 15 minutes before serving.

 

 

 

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