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Cauliflower Beef Quiche

Total Time

Prep: 25 min. Bake: 30 min. + standing


8 servings

My interest in cooking began when my family would go to Grandma's farm for Sunday dinners. This quiche is hearty enough for brunch as well as dinner.— Carire Phelps, Hillsboro, New Hampshire


  • Pastry for single-crust pie (10 inches)
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1 celery rib, chopped
  • 1 medium onion, chopped
  • 2 cups fresh or frozen cauliflowerets, cooked and drained
  • 4 large eggs
  • 1-1/2 cups evaporated milk
  • 1 tablespoon butter or margarine, melted
  • Dash each paprika and pepper
  • Grated Parmesan cheese


  1. On a floured surface, roll out pastry to fit a 10-in. pie plate. Line pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 5-8 minutes or until light golden brown. Remove foil. Sprinkle 1/2 cup cheese over crust. In a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Spoon half of the meat mixture into the crust; top with cauliflower and the remaining meat mixture and cheddar cheese. In a bowl, beat eggs, milk, butter, paprika and pepper. Pour over the filling. Sprinkle with Parmesan cheese. Bake at 375° for 15 minutes. Cover edges with foil. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

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