Mama Mia! This made for the tastiest brunch.

Cauliflower bacon quiche combines the delicate flavors of cauliflower with the richness of bacon, nestled in a flaky pie crust. This article delves into the art of crafting this savory dish, offering insights from preparation to serving.

Ingredients:

Instructions:

1. Prepare the Crust
   • Preheat your oven to 375°F (190°C).
   • Roll out the premade pie dough and fit it into a 9-inch pie dish.
   • Trim any excess dough and crimp the edges.
   • Prick the bottom of the crust with a fork to prevent bubbling.
   • Line the crust with parchment paper and fill it with pie weights or dried beans.
   • Bake for 10 minutes, then remove the parchment paper and weights.
   • Bake for an additional 5 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
2. Prepare the Filling
   • Chop the cauliflower into small florets and steam until tender, about 5-7 minutes. Drain and set aside.
   • Cook the bacon until crispy, then crumble it and set aside.
   • In a small skillet, sauté the diced onion until soft and translucent, about 3-4 minutes.
3. Make the Custard
   • In a large bowl, whisk together the eggs, heavy cream, and cottage cheese until smooth.
   • Stir in the oregano, dried thyme, nutmeg, salt, and pepper.
4. Assemble the Quiche
   • Spread the steamed cauliflower evenly over the bottom of the pre-baked pie crust.
   • Sprinkle the crumbled bacon and sautéed onion over the cauliflower.
   • Top with the shredded parmesan and gruyere cheeses.
   • Pour the egg mixture over the filling, ensuring it covers all the ingredients evenly.
5. Bake the Quiche
   • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
   • A knife inserted into the center should come out clean.
6. Cool and Serve
   • Let the quiche cool for about 10 minutes before slicing.
   • Garnish with chopped chives and serve warm.