Cauliflower/ Broccoli  and Mushroom Quiche

This is great with leftover steamed or frozen cauliflower or broccoli. I use fresh mushrooms but in a pinch, canned mushrooms can be used.

Ingredients 

2 tablespoons oil

1/2 cup of mayonnaise 

1 tablespoon flour/potato starch/tapioca flour

4 eggs

Salt, pepper, onion powder to taste, paprika to sprinkle on top.

1/2 cup water or broth

8 oz mushrooms 

16 oz frozen or fresh cauliflower or broccoli 

Instructions 

Place vegetables in a greased 9×13 pan. Whisk together oil, eggs, mayonnaise, water, spices. Adjust seasonings and pour over vegetables. Sprinkle paprika on top for color.

Bake at 350*F oven for approximately 40 minutes or until set.

This recipe is very flexible. I made it unexpectedly today, as I found leftover broccoli that I wanted to use up. 

Changes:

I ran out of onion powder, so I used garlic powder and garlic salt. 

And, I didn’t have any mushrooms so, it is just a broccoli quiche.

I also didn’t use paprika. Since broccoli is green, I didn’t think it needed the extra color.

Here are the before and after pictures:

   
 
Enjoy!

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2 thoughts on “Cauliflower/ Broccoli  and Mushroom Quiche

  1. Lauren August 13, 2015 at 12:07 AM Reply

    Your recipes look amazing! Since you have so many health challenges within your family, you may consider not cooking in the foil pans. I have found that using parchment paper in a glass pan is less toxic. Best to you!

    Liked by 1 person

    • Cooking For The Time Challenged August 13, 2015 at 12:16 AM Reply

      I know you are right. However, I don’t have time to clean up. One thing I am thinking of doing is lining the foil with parchment paper. Thank you for bringing that up!

      Like

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