This is great with leftover steamed or frozen cauliflower or broccoli. I use fresh mushrooms but in a pinch, canned mushrooms can be used.
2 tablespoons oil
1/2 cup of mayonnaise
1 tablespoon flour/potato starch/tapioca flour
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
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.
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: