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!