Talley Farms Fresh Harvest

Breakfast & Brunch

Quiche, Fresh Market *

From Sarah Paddock of ChipWrecked in Pismo Beach. This was one of the recipes in the Taste Bud's Chef Competition at the Inspired Home and Garden Expo in Paso Robles in February 2017.

Ingredients

3 cups of cauliflower florets
1/2 cup of grated Swiss cheese
1/4 cup grated parmesan
8 eggs
1 cup of heavy cream
1 large leek
8-10 brussels sprouts
1 pink lady apple
3/4 cup sharp cheddar cheese
1/8 teaspoon nutmeg
salt
pepper
2 tbs butter

Directions

  • You could chose to use a traditional pie crust and skip the next 5 steps, but a cauliflower crust allows for fun gluten free option. 
  • In a food processor, pulse the cauliflower until it is a nice fine crumble.
  • Place cauliflower in a microwave safe bowl, over with saran wrap and heat for approximately 5 minutes. Microwaves will vary, but you want the cauliflower nice and soft.
  • Allow the cauliflower to cool and then squeeze out as much moisture as possible. The best way to do this is to wrap it in a clean towel or cheese cloth and squeeze. The dryer it is, the better. 
  • Whisk the cauliflower with 2 eggs and the Swiss and parmesan cheeses. Salt and pepper to taste. Press the mixture into a pie dish forming a "crust."
  • Put in preheated oven and allow it to bake until it sets up and slightly browns. 
  • While the crust is baking, slice and clean leeks and brussell sprouts. Break up the brussell sprouts so that you have a mix of leaves and a few halves.
  • Heat the butter in a pan and then sauté the leeks and brussell sprouts until they start to caramelize.
  • Spread the mixture on top of the baked crust. (If using a traditional pie crust, just pour them into a raw crust.)
  • Slice the apple into thin slices and spread over the veggies
  • Sprinkle the cheddar cheese over this mixture.
  • Whisk together the remaining 6 eggs, 1 cup of heavy cream, 1/8 teaspoon of nutmeg, and salt and pepper. 
  • Slowly pour this over the veggies and cheese.
  • Bake for approximately 30 minutes. Once it has set up, let it cool slightly and enjoy!
* Wine Pairing: It's delicious and the complex eggy flavors of Quiche are a great match for medium bodied chardonnay.
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