Spinach and Feta Cauliflower Crust Quiche
The delicious combination of spinach and feta is lightened up and baked in this cauliflower crust quiche. Naturally gluten-free, cauliflower makes a great alternative to flour-and-butter crusts and adds even more veggie servings to the pie.
Ingredients
For the crust
- 1 bag of fresh riced cauliflower
- 1 tablespoon Parmesan cheese, shredded
- 2 large egg whites
For the filling
- 6 large egg whites
- 2 large eggs
- 10 ounces frozen spinach, thawed and drained
- 3/4 cup feta cheese, crumbled
- 1/4 cup green onion, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 tsp. salt
Directions
For the crust
- Preheat the oven to 400°F and coat a deep, 9-inch pie pan with cooking spray, set aside.
- Whisk the 2 egg whites with the parmesan in a medium bowl. Stir in the cauliflower and mix well. Spoon into the oiled pie pan and press down with the back of the spoon to form a crust, making a rim about half an inch above the edge of the pan. Bake for 15-20 minutes. The edge will be browned and the bottom will look dry.
For the filling
- Whisk the remaining egg whites and the whole eggs in a large bowl.
- Wring the water from the spinach and add to the eggs along with the feta, green onions, oregano, salt & pepper.
- Stir to mix, and pour into the baked shell. Smooth the top and bake for about 35–40 minutes, until the top is puffed in the center and the eggs are cooked through.
- Cool on a rack for five minutes before slicing into 7 pieces.