The coveted cauliflower crust ain’t just for pizza, my friends. We’re taking it to a whole new level today, expanding cauliflower crusts to the realms of brunch and appetizers. Because here at Smart Cookie, we think and eat outside the box, or in this case, outside the pizza.
My Mini Cauliflower Crust Broccoli Quiches are going to change the way you think about healthy brunch foods. When you go to a brunch, your healthy eating options usually include fruit, water, and maybe a nice floral arrangement. You’d likely see some quiche, but you wouldn’t touch it with a 10-foot pole because regular quiche is several hundred calories per slice.
But guess what? My Cauliflower Crust Quiches will cost you around 200 calories for the ENTIRE RECIPE. Now, unless you have ten stomachs like me, I highly doubt you’ll need the whole recipe to satisfy you, so think of how guiltlessly you can gorge.
You can have as many of these crispy-crusted quiches with their tender filling, fresh basil, and melted mozzarella as you like; they won’t bite you in the butt after (or go straight to your butt, for that matter). They’re darn delicious and surprisingly filling thanks to the protein-packed eggs and fiber-rich crusts.
A Few Tips Before You Get Cooking:
- Find my classic Cauliflower Pizza Crust recipe here.
- My version of the cauliflower crust is much better for you than the majority of other cauliflower crust recipes because they use gobs of mozzarella cheese, which totally defeats the purpose of making it healthier than traditional crusts, and I use fat-free ricotta, a healthier low-cal alternative.
- Can’t find the low-fat cheese sticks I used? Sub in a sprinkle of parmesan instead.
- I imagine you could make this recipe into a full-sized quiche, but I’ll have to test that and get back to you.
- Use fresh basil. The flavor is incomparable. I am the first to admit, I HATE chopping fresh herbs, but once I taste the finale product, I know it was well worth it.
Mini Cauliflower Crust Broccoli Quiches
By The Smart Cookie Cook
For the Crust
- 1 small head cauliflower, chopped
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. chopped fresh basil
- 2 tbsp. fat-free ricotta cheese
- ¼ cup Egg Beaters
For the Filling
- 1/2 cup Egg Beaters
- 1 bag Green Giant Broccoli Steamers
- ½ tsp. minced garlic
- ½ tsp. salt
- 2 tsp. grated parmesan cheese
- 1 50-calorie light mozzarella cheese stick (like Sargento), pulled into strings and finely chopped
- 1 tsp. chopped fresh basil, for garnish
- Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. Set aside.
- Place cauliflower in a large microwave-safe dish. Fill halfway with water then cover and microwave until tender, about 5 minutes. Drain.
- In a food processor, pulse the cauliflower until it resembles the size and texture of rice. Use papers towels to squeeze dry as much as you can.
- In a medium bowl, mix together cauliflower, salt, pepper, garlic powder, basil, ricotta, and Egg Beaters until evenly combined. Make sure you break up the clumps of ricotta well.
- Press about a tablespoon of cauliflower mixture into each cup of the muffin tin, shaping it to the cup in an even layer. Bake until set and just starting to brown around the edges, about 15 minutes.
- Meanwhile, cook broccoli according to packaged direction. Chop or puree in food processor to make smaller if you like.
- In a medium bowl, whisk together the Egg Beaters, broccoli, garlic, salt, and parmesan. When the crusts are done prebaking, spoon about 2 tsp. of egg mixture into each crust so that they are 2/3-full. Return to oven and bake for another 10 minutes, or until quiches are puffed and set, and a toothpick inserted in the center comes out clean. During the last few minutes of cooking, sprinkle the mozzarella cheese over top and let melt.
- Let quiches sit for one minute before using a fork to gently twist and loosen the quiches. Then use the fork and your fingers to carefully transfer the quiches to a plate and serve. Garnish with fresh basil.