Crustless Roasted Cauliflower and Mushroom Quiche

We are officially less than a month away from being back in school. Whoo-hoo! Please tell me I’m not the only one looking forward to some normalcy.

Crustless Roasted Cauliflower and Mushroom Quiche | Bakers Royale

Sure, call me a terrible mother, but I like the structure school provides. All this crazy business of bedtime shifting night-to-night due to evening swims, runs to Golden Spoon, hanging out with friends, watching DVR’d tapings of Cut Throat and Chopped has the little guy waking up at 7, 9 and sometimes 10AM, is making me cross-eyed! I like the day to start and end with a set time. 

Crustless Roasted Cauliflower and Mushroom Quiche via Bakers Royale

And since both Matt and I work from home, this mishandled scheduling is our fault, but it’s so hard to say “No” and easier to say, “It’s summer”. So what do we do to keep all hell from breaking loose with missed teeth brushing (so gross), 3-day-in-a-row outfits (at least he doesn’t smell) and lack-of-sleep public melt downs that horrify single people into sterility (cheap birth control at its best)—Matt and I remind ourselves that the days are long, the years are short.

Admittedly, the long days have me itching for back to school.

Crustless Roasted Cauliflower and Mushroom Quiche _ Bakers Royale

Patience isn’t something I always have on reserve. For those days—in and out of the kitchen—I look to shortcuts. Prime example, this crustless quiche. A fall-back recipe when I’m short on time and supplies or sometimes when I just need to clean out the vegetable drawer.

This quiche is easy to make and highly adaptable. You can use any mushroom you prefer or a combination, just stick to 1 1/2 cups of mushrooms. And the cauliflower needs one extra step beyond trimming, but it’s well worth it—follow the recipe and don’t skip roasting it to draw out its deep, savory flavor. Other than that – this is one of those recipes that requires minimal effort and has a huge payoff in terms of taste and flavor.

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this recipe

Crustless Roasted Cauliflower and Mushroom Quiche

Yield: Serves 8


  • 4 tablespoons virgin olive oil
  • 1 1/2 cups cremini mushrooms (about 8oz), sliced
  • 2 cups leek (about 4 oz., approximately 3 regular size leeks), sliced
  • 8 cups bite-size florets roasted cauliflower (about 1 two-pound cauliflower head) *recipe for roasting follows
  • 8 large eggs
  • 1 1/2 cup shredded gruyere cheese
  • 3/4 cup finely grated parmesan cheese
  • 3/4 cups 4% cottage cheese, pureed to a smooth consisitency
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon  fresh cracked pepper
  • 1 teaspoon tarragon
  • 1 teaspoon flat parsley (or chervil)


Preparation: Heat oven to 375 degrees F. Line a 9-inch cake pan with parchment.

Place cauliflower florets in a food processor and pulse  in 3-second bursts, until florets crumble to rice-size pieces. Set aside.

In a large saute pan, heat olive oil over medium high heat. Add in mushrooms and flavor with salt and pepper, saute until golden brown, about 3 minutes. Stir in the leeks and cook until tender, about 1-2 minutes. Add mixture to cauliflower and toss to combine; set aside.

In a large bowl, whisk together remaining ingredients and fold in cauliflower and mushroom mixture. Bake quiche until puffed and golden brown and just set at the center about, 45 minutes. Remove from oven and transfer to a wire rack to cool for 30 minutes before slicing.

*To make roasted cauliflower: In a large bowl, toss cauliflower florets in oil, 1 1/2 teaspoon kosher salt and 1 teaspoon fresh cracked pepper. Spread florets out into a single layer on a baking sheet. Roast at 425 degrees F for until tops are golden and florets are tender; about 25 minutes.

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  1. Avatar for Naomi Robinson says

    Hi. I love this kind of egg quiche, I have made countless myself and am always happy to find new variations. It is pinned and hopefully eaten soon. :)

  2. Avatar for Naomi Robinson says

    I am with you- I think it’s best for everyone when there is a predictable routine. Hang in there- it’s just a few more weeks! This quiche is fabulous; I love the combination of mushrooms and roasted cauliflower. So hearty!

  3. Avatar for Naomi Robinson says

    I hear you, Naomi! Carefree summers are great. But some routine is always good too! Sounds like you guys have really been enjoying this summer though, which is awesome. This quiche looks FABULOUS! For a “clean out the veggie drawer” meal, it’s looking might fly!

  4. Avatar for Naomi Robinson says

    Naomi, I am so with you! September can’t get here fast enough. . we start in early September! and I can totally relate to everything you listed above . . and thankfully the public melt downs are fewer now that Madeline is getting older. . most of the time, they just need a nap. . but you know this. . and now, when we go grocery shopping, I have a snack packed for her to keep her busy . . otherwise, it’s “I want this and can we buy this?” anyway. . LOVE this quiche. . so beautiful and your photos transport me away from all the chaos . . just beautiful. And hope we can both just enjoy the last month (or few weeks) of summer with the kiddos because you are right . . the days are long, the years are short.

  5. Avatar for Naomi Robinson says

    Being a perpetual student, I’m a fan of never-ending summers but I do see how a routine will be great! I love that you roasted the cauliflowers here before adding to quiche. This is a great recipe to save!!

  6. Avatar for Naomi Robinson says

    I love a routine too, so I totally get what you are saying!

    Also, this quiche is perfect. Love the tomatoes on top!

  7. Avatar for Naomi Robinson says

    I love the structure, but I also love having our girls home for the summer. It’s been so good to bond more. I’ve just had to let alot of other stuff go for now. Beautiful quiche – love that cauliflower and mushroom combination. And tarragon – I use it far too sparingly around here.

  8. Avatar for Naomi Robinson says

    holy crap, you just described my house perfectly! So many missed teeth brushes and falling asleep on the couch, I even let my boy just sleep there one night lol! And trying to cram all my work in is super tough :)

  9. Avatar for Naomi Robinson says

    This looks delicious. I’m got a gluten allergy, so I’ve been looking for breakfast alternatives. Bacon, eggs, and omelettes can get repetitive if it’s every morning. And chock full of veggies, which I love. Can’t wait to try it out!

  10. Avatar for Naomi Robinson says

    How about cousin sleepovers that last for 3 days? When the kids go to be later than the parents, you know summer is here!! Great story. And lovely quiche. I’ve ditched the crust years ago and prefer a crustless quiche!

  11. Avatar for Naomi Robinson says

    I totally get that – a little peace and solitude for you and Matt would I’m sure be welcomed through the day! Then you can totally eat everything you cook and bake uninterrupted from the chilluns!! Win-win! Because, dat quiche, dayum!

  12. Avatar for Naomi Robinson says

    My child walks on four legs, has fur, and was kicked out of obedience school, so I can’t completely empathize with the back to school (yay!) Senario. I can however, completely get behind this crustless quiche! I LOVE cauliflower, and any new way to enjoy one of my favs is always something I get excited about! This quiche looks absolutely perfect! Great for meatless Monday or ANY DAY for that matter! Pinned!! Cheers to you and the family!

  13. Avatar for Naomi Robinson says

    Love the routine too, but the summer is not bad either.
    I love love your styling and the quiche is amazing. Sounds fantastic.

  14. Avatar for Naomi RobinsonNS says

    I actually made this quiche today (subbing basil for tarragon and Swiss for Gruyere) and it was delicious–a hit at Brunch. It bakes up nice and thick and is rich enough you’ll never miss the crust. Thank you.