Cauliflower and herb quiche

Ingredients for 1 servings:

• 1 head of cauliflower
• 1 pinch of salt
• 2 small onions, e.g. shallots or 1 large vegetable onion
• 100 ml olive oil
• 2 tbsp rosemary needles, fresh
• 8 eggs
• 250 g cream cheese
• 200 g flour
• 1 packet of baking powder
• 1 tbsp turmeric powder or 1/2 tbsp freshly grated turmeric
• 200 g Parmesan
• 1 pinch(s) black pepper, freshly ground
• 1 bunch of parsley
• ½ bunch basil
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

baseless quiche with variations

First, line a springform pan with baking paper and grease the sides. Preheat the oven to 180°C fan/convection oven. First, wash the cauliflower and divide it into small florets. Place the florets in a pot, cover with water, and season with salt. Cook the cauliflower for about 10 minutes. Then drain the water and let the cauliflower cool. Second, heat a pan with the olive oil. Finely dice the onions, chop the rosemary, and add to the heated pan with the olive oil until the onions are translucent. This takes about five minutes. Then let it cool. Third, make the batter. To do this, beat the eggs with the cream cheese. Mix the flour, baking powder, turmeric, black pepper, and Parmesan cheese and add to the eggs. Mix everything well until a smooth batter forms. Now add the onions, oil, and rosemary. Fold in the cauliflower. Finally, chop and stir in the herbs, parsley, and basil. Pour everything into a greased springform pan and bake for 45 minutes at 180°C (350°F) fan-assisted oven. Let cool briefly and then enjoy warm. Stored in the refrigerator, the quiche also tastes great cold the next day. Tip: Instead of cauliflower, you can also use broccoli or savoy cabbage. If you like, you can sprinkle the pan with sesame seeds or a little caraway seeds beforehand.