Savory Roasted Cauliflower and Red Onion Quiche
This quiche combines caramelized roasted cauliflower and sweet red onions with a creamy, cheesy custard in a flaky pastry crust. Balanced with herbs and a touch of tangy cheese, it’s a comforting yet elegant dish.
⏱ Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Filling
2 cups cauliflower florets
1 medium red onion, sliced
2 tbsp olive oil
Salt & black pepper, to taste
½ tsp smoked paprika (optional)
1 tsp fresh thyme or ½ tsp dried thyme
4 large eggs
1 cup whole milk (or half‑and‑half for creamier texture)
½ cup grated Gruyère or cheddar cheese
¼ cup crumbled feta cheese
2 tbsp fresh parsley or dill, chopped
For the Crust (or use store‑bought)
1 ¼ cups all‑purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–4 tbsp ice water
Instructions
Step 1: Prepare the Crust
1. In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
2. Add ice water gradually until dough comes together. Form into a disk, wrap, and chill 30 minutes.
3. Roll out dough and fit into a 9‑inch tart pan. Prick base with a fork and blind bake at 190°C (375°F) for 12 minutes.
(Skip this if using pre‑made crust — just pre‑bake according to package directions.)
Step 2: Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Toss cauliflower and red onion with olive oil, thyme, smoked paprika (if using), salt, and pepper.
3. Spread on a baking sheet and roast 20 minutes until tender and caramelized.
Step 3: Make the Custard
1. In a bowl, whisk eggs, milk, salt, and pepper.
2. Stir in Gruyère cheese and half of the feta.
Step 4: Assemble & Bake
1. Arrange roasted cauliflower and onions evenly over the crust.
2. Pour egg mixture on top.
3. Sprinkle remaining feta.
4. Bake at 180°C (350°F) for 25–30 minutes, until set and lightly golden.
Step 5: Serve
Cool slightly, sprinkle with parsley or dill, then slice and serve warm or at room temperature.
Notes & Tips
Short on time? Use a store‑bought pie crust or puff pastry.
Make it crust less: Grease the pan well and bake directly without crust for a frittata‑style dish.
Extra flavor: Add roasted garlic or a handful of olives before baking.
Cheese swap: Goat cheese or ricotta salata work well in place of feta.
❓ frequently asked questions FAQs
Q: Can I make this ahead?
Yes — bake, cool, and refrigerate up to 2 days. Reheat gently at 160°C (325°F).
Q: Can I freeze quiche?
Absolutely. Bake, cool, wrap well, and freeze up to 2 months. Thaw overnight in fridge before reheating.
Q: What can I serve with this?
A simple arugula salad with lemon vinaigrette balances the richness.
Nutritional Information
Calories: 320
Protein: 12 g
Fat: 21 g
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 4 g
Sodium: 420 mg