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.
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.
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.
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.
Crustless Roasted Cauliflower and Mushroom Quiche
Ingredients
- 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)
Instructions
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.
It looks so so good!
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. 🙂
I’m all over this!
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!
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!
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.
I would feel the exact same way as you. I love structure and routine! This quiche looks like the perfect breakfast!
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!!
I love a routine too, so I totally get what you are saying!
Also, this quiche is perfect. Love the tomatoes on top!
What a beautiful quiche!
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.
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 🙂
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!
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!
This quiche looks fantastic! LOVE how healthy it is!!
This quiche looks so perfect, and the photos bright, summery and mouth watering, a must try for sure.
Gosh this is seriously what I want for brunch this weekend. This looks so unbelievable!
The “it’s summer” excuse made itself way too comfortable here too! Ye to everything you said! And this quiche – I am all over it! Gorgeous!
Perfect Sunday brunch!
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!
I think most parents “secretly” miss the school year- I hate the “I’m bored” syndrome! The quiche looks wonderful!
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!
No kids for me, but I do like a routine!! I could definitely get this quiche into my routine!!
So delicious and healthy looking!
Kari
http://www.sweetteasweetie.com
I love a good quiche and that tomato topping is so pretty!
This sounds so incredibly yummy!! Love it!
Love the routine too, but the summer is not bad either.
I love love your styling and the quiche is amazing. Sounds fantastic.
This quiche looks so fresh, savory, and delicious! Could we use any type of mushroom or do you specifically recommend crimini?
Oh, I don’t blame you at all. We all need structure. A routine.
This looks fabulous… love all the ingredients in here!
Yum! This quiche is so pretty and vibrant!
I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.
This looks so lovely and sounds like it tastes amazing!
You by far have the coolest background of any food photographer I know! I’m jealous 🙂
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.