Savory Cauliflower and Red Onion Quiche with Basil and Rosemary -

When it comes to delicious and nutritious meals, a savory quiche is always a crowd-pleaser. Our Savory Cauliflower and Red Onion Quiche with Basil and Rosemary is a delightful dish that combines the earthiness of cauliflower, the sweetness of red onion, and fragrant herbs. This dish is perfect for brunch, a light lunch, or even as a dinner centerpiece. Bursting with flavor and texture, this quiche is not only easy to make but also gluten-free, making it an excellent option for a variety of dietary preferences.

Why You Will Love This Recipe

This savory quiche is designed to satisfy your taste buds while also providing a healthy dose of vegetables. The roasted cauliflower adds a depth of flavor, while the red onion brings a hint of sweetness that complements the richness of the eggs. With the addition of fresh basil and rosemary, the aroma alone will have your guests clamoring for a slice. Moreover, the use of Pecorino Romano cheese lends a sharp, salty flavor that perfectly balances the dish. This quiche is a versatile recipe, allowing for substitutions based on seasonal vegetables or personal tastes, ensuring you can enjoy it year-round!

Pro Tips for Making the Savory Cauliflower and Red Onion Quiche

Select Fresh Ingredients: Always choose fresh, high-quality ingredients for the best flavor. Fresh herbs make a significant difference in aroma and taste.
Perfecting Your Crust: While this recipe outlines a method to prepare the pan, you can also use a pre-made gluten-free crust if you’re short on time.
Don’t Rush the Baking: Allow the quiche to bake thoroughly until it’s golden and the eggs are set. Undercooked quiche can result in a runny texture.
Rest Before Serving: Letting the quiche sit for a bit after baking will enhance its flavors and make slicing easier.
Serving Suggestions: A light salad pairs beautifully as a side, adding freshness to the richness of the quiche.

Ingredients

This quiche relies on a few simple yet flavorful ingredients. Here’s what you need:

1 medium cauliflower, outer leaves removed, broken into florets
1 medium red onion, partly sliced then diced
5 Tbsp basil olive oil or regular olive oil
1/2 tsp finely chopped fresh rosemary
6 eggs
1/2 cup sweet basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 tsp baking powder
1 1/2 cups coarsely grated Pecorino Romano cheese
2-3 Tbsp melted butter for brushing
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
Salt and freshly ground black pepper to taste

Directions

Step 1: Preheat the oven to 400°F (200°C). This will ensure that your quiche bakes evenly and achieves that golden brown finish along the edges.

Step 2: In a saucepan, combine the cauliflower florets with 1 teaspoon of salt and enough water to cover. Bring to a simmer over medium heat and let it cook for about 15 minutes until the florets are quite soft. Once done, drain and set them aside in a colander to release excess moisture.

Step 3: For the red onion, cut three round slices, each 1/4-inch thick, off one end and set them aside for decoration. Take the remaining onion and coarsely chop it. In a small pan, heat the basil olive oil and fresh rosemary. Add the chopped onion and stir gently, cooking for about 10 minutes until softened. Remove from heat and allow to cool.

Step 4: In a large bowl, combine the cooled onion with the eggs and chopped sweet basil. Whisk the mixture until well combined.

Step 5: Add the sifted flour, baking powder, 1 1/4 cups of the grated Pecorino Romano cheese, and season with salt and black pepper to taste. Whisk until the mixture is smooth and well combined.

Step 6: Gently fold in the drained cauliflower, ensuring that it is evenly distributed throughout the batter. Be careful not to overmix, as you want to keep some texture.

Step 7: Line the base and sides of an 8 1/2-inch springform cake pan with parchment paper. Brush the sides with melted butter. In a small bowl, mix the white and black sesame seeds and sprinkle them along the sides of the pan, rolling the pan gently to help the seeds stick.

Step 8: Pour the cauliflower and onion mixture into the prepared pan, spreading it evenly. Arrange the reserved onion rings on top for an attractive finish.

Step 9: Place the quiche in the center of the preheated oven and bake for 45 minutes, or until the top is golden brown and the quiche is set. A toothpick inserted in the center should come out clean.

Step 10: Remove the quiche from the oven and let it rest for about 15 minutes before slicing. Sprinkle the remaining shredded Pecorino Romano on top just before serving to add a delicious touch of flavor.

Frequently Asked Questions

Can I use a different type of cheese?

Yes! Other hard cheeses like Parmesan or Gruyère can be used instead of Pecorino Romano for a different flavor profile.

Is this quiche suitable for freezing?

Absolutely! You can freeze the quiche before or after baking. Allow it to cool completely, wrap it well, and store it in an airtight container.

Can I add other vegetables to the quiche?

Yes! Feel free to incorporate other vegetables such as spinach, bell peppers, or even zucchini for added flavor and nutrients.

How can I make this quiche dairy-free?

For a dairy-free version, you can substitute the cheese with nutritional yeast and use a dairy-free milk and butter alternative in the recipe.

What can I serve with this quiche?

A fresh salad dressed with a light vinaigrette pairs wonderfully with this quiche, complementing its richness and adding a refreshing touch.

Conclusion

This Savory Cauliflower and Red Onion Quiche with Basil and Rosemary makes for a healthy, hearty meal that is full of flavor. Perfect for any time of day, it provides a delicious way to include more vegetables in your diet while indulging in something special. Whether for a brunch gathering or a cozy family dinner, this quiche is sure to please a crowd. So roll up your sleeves and get cooking—your taste buds will thank you!