Mediterranean Quiche
A fabulous tasty quiche! Beginning with a riced cauliflower crust, topped with red onions, sun dried tomatoes, feta cheese, and garlic chives.
Recipe Prep: Serves 5-6
12 oz. organic riced cauliflower ( I used frozen)
6 oz. organic sun dried tomatoes in seasoned olive oil
6 oz. fresh feta cheese
1/2 small red onion
7 pastured or organic eggs
2 cups organic milk
handful of fresh organic garlic chives
1/2 tsp. organic lemon pepper
1/2 tsp. Himalayan salt
Liberally butter 2 - 9 inch glass pie pans
Prep: Dice red onion
Cut tomatoes into halves or thirds
Cut feta into 1/4 inch squares
Chop chives
Preheat oven to 350 degrees.
Divide the cauliflower between the pans and lightly spread over
bottom and up sides with your fingers.
Sprinkle in this order: red onion, tomatoes, feta, and chives on top.
Drizzle about a 1 tsp. of the oil from the sun dried tomatoes over
this in each pan.
In medium bowl, whisk eggs, milk, and lemon pepper together.
Pour over both pie pans, evenly.
Bake for about 45-55 minutes, until knife comes out clean.
Let this sit for about 8 - 10 minutes before eating, as it will reabsorb the juices. Enjoy!
Tips: 1. The cauliflower can be added frozen, it does not need
to be cooked first.
2. 13.5 oz can organic coconut milk & water can be substituted for the milk.
* This does not make it have a coconut flavor. It has no different flavor than if you used milk. It's a mystery! *
3. This can be prepped a head of time 1 - 2 days and put
into the refrigerator until you are ready to bake it. It will
probably take 5 - 10 minutes longer to bake.
