Last Updated on 4 months ago

When I baked this Crustless Quiche the girls were thrilled.

This was one of the few dishes that I cooked for BM and they have enjoyed this series. When I choose the Blogging Marathon Themes I usually take into account the girls preferences.

Crust-less Cauliflower Quiche

But this time I choose Simple and Healthy Vegetarian Food for the Aged something I felt was what I had to do for my father. The girls are needless to say disappointed. They have enjoyed some dishes and some they hated.

I have made eggless quiche in the past and this was the first time I was baking a pie. The amount of butter that went into making the crust shocked me! Needless to say, I have been avoiding pies since then.

What is Quiche?

Quiche, a French delicacy, is an open pie with a crust, cream and a variety of cheese filled with filling. The filling itself can be as wild as imagination itself ranging from vegetables to meats.

Although the Quiche is associated to the French kitchens, it is actually said to have originated in Germany. The word Quiche is from the German “Kuchen” which means cake. It was originally made in the German kingdom of Lothringen. The French renamed the city as Lorraine and the pie as “Quiche Lorraine.” It was after the Second World War that it became popular n England; the U.S in the 50s.

Today there is a huge variety of quiche from the original Quiche Lorraine. It can be served, hot or cold, for breakfast, lunch, snacks, as an entrée or just party food.

(Quiche is also a slang to describe someone attractive. Eg, “Chris Hemsworth is just quiche!”) LMAO!!

I have also made this quiche with agar-agar used 15 grams for the same quantity.

This is the picture sorry the only picture of the Cauliflower Quiche with Agar Agar. Should not have left the House without my pictures. Some things I never learn.

Egg-less Crust-less Cauliflower Quiche

The recipe is adapted from here.

This one is with eggs the first one is in the evening as soon as I could get it out of the pan. This was in the morning just out of the fridge.

crust-less-cauliflower-and-mushroom-quiche

Crust-less Cauliflower Quiche

Quiche, a French delicacy, is an open pie with a crust, cream and a variety of cheese filled with filling. The filling itself can be as wild as imagination itself ranging from vegetables to meats.

Ingredients:

1Cauliflower, cut into large florets
200 grms Mushrooms, washed and chopped
1 cup Peas
4 Onions, chopped
5 Eggs
3 cups Milk
2 tablespoons Butter
2 tablespoons Maida/APF ( I prefer whole wheat flour)
1cupChedder cheese, grated
1teaspoonHaldi/turmeric
Salt and pepper to taste
1 Pinch curry powder (optional)
1teaspoonRed Chilli powder (optional)

Method:

Preheat oven to 175°C or 350 degrees F. Grease a baking dish and set aside.
In a thick kadhai/wok place the washed and drained cauliflower.
Cover with a tight fitting lid and cook on low flame.
Your cauliflower is done when you get the smell the aroma of cooked cauliflower. Cool to room temperature. About 10 minutes maximum.
Meanwhile separate egg yolks and egg whites in 2 bowls.
Choose a big bowl dry bowl for the egg whites using an electric mixer until medium peaks form. In case you are using agar agar see notes below.
Process cauliflower, mushrooms, and onions in the food processor.
In case you do not have a processor use the mixer jar and with the dry blade blend till chunky.
Transfer to mixture to the same kadhai/wok or a big bowl add the peas.
Fry the butter and the whole wheat flour till you get a delicious aroma.
Add the milk and heat over low flame cook and stirring till white sauce is thickened, about 15 minutes. Cool slightly.
Stir white sauce, ½ cup cheese, cauliflower mixture, egg yolks, turmeric, red chilli powder, salt, pepper, and curry powder( if using) together in the bowl.
Gently fold in egg whites using a spatula. (Refer ** for agar agar)
Pour egg mixture into a prepared baking dish.
Spread the 1/2 cup of cheese in top.
Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

Notes:

In case you are using agar agar soak it in sufficient water. For 15 grms I used about a cup of water.
** After mixing the vegetables and white sauce heat the agar agar stirring constantly. The agar agar dissolves and after about 1 -2 minutes add to the white sauce and the vegetables.
I have used cheddar use any kind of cheese you prefer.

Day 21