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Romanesco and Cheddar Crustless Quiche

Romanesco and Cheddar Crustless Quiche

Bright and nutty romanesco, cheddar cheese as well as some Beemster are baked into the silkiest custard.  No crust means that the carbs have been cut way down!

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 cups of romanesco florets cauliflower can be used instead if you can't find romanesco.
  • 1 1/2 cups of shredded cheddar cheese I also used some beemster cheese to make up the amount
  • 1 tbsp AP flour
  • 4 eggs
  • 3/4 cup 2% milk
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • good pinch of grated nutmeg
  • chilli flakes

Instructions

  1. Preheat the oven to 375F.
  2. Place the romanesco into a steamer basket and steam in a pot filled with 1" water, over high heat. Only steam till just tender, about 5 minutes or so- test with a fork. Set aside.
  3. Grate the cheese and toss in a bowl with 1 tbsp of AP flour- make sure it is evenly coated with the flour (this will help suspend it in the custard, as opposed to having it all settle to the bottom.
  4. Whisk the eggs, milk and cream together till frothy in a medium bowl. Season with the salt, pepper and nutmeg.

To Assemble:

  1. Rub butter all over the interior of a 9-10" pie plate or ceramic quiche pan. Alternatively you can use veggie spray. Place onto a baking sheet.
  2. Spoon the steamed romanesco all over the bottom of the plate. Scatter 2/3 of the cheese all over the veggies. Sprinkle 1/2 tsp chilli flakes over this (optional)
  3. Pour the egg mixture gently over the veggies and cheese. Top with the remaining cheese. ( I reserved some of the nicer romanesco florets to add at this point as well, just so that they would be slightly elevated, for presentation!
  4. Place the baking sheet on the centre rack and bake the quiche for 35-40 minutes, or until golden brown and set. The centre can still be ever so slightly jiggly, but it shouldn't be soggy soft.
  5. Remove and let it set for a good 20 minutes to let the residual heat continue cooking the eggs.
  6. Serve with a salad and hunk of crusty bread!

Recipe Notes

This keeps well in the refrigerator and can be served the next day, re-heated or at room temperature.