Cauliflower and Kale Quiche
 
 
Makes 1 9" quiche
Ingredients
Crust:
  • 3 cups peeled and grated Yukon Gold potatoes
  • 1 teaspoon sea salt
  • 3 tablespoons all-purpose flour
  • 1 large egg
  • ¼ teaspoon freshly ground black pepper
Filling:
  • 1 small head cauliflower, stems removed and florets cut into bite-size pieces
  • 2 tablespoons olive oil
  • 4 cups packed torn kale leaves
  • ½ cup Greek yogurt
  • 3 large eggs
  • 1 garlic clove, minced
  • 1 teaspoon stoneground Dijon mustard
  • ¼ teaspoon dried thyme
  • 1 teaspoon sea salt
  • 2½ ounces goat cheese
Instructions
Prepare the crust:
  1. Preheat oven to 375 degrees. Grease a 9" springform pan.
  2. Place grated potatoes in a colander set over a bowl; sprinkle with salt and let sit for 10 minutes.
  3. Squeeze potatoes to remove excess moisture and transfer to a medium bowl. Add the flour, egg and pepper and stir to combine.
  4. Press the mixture into the bottom and up the sides of the prepared pan. Set aside.
Prepare the filling and assemble the quiche:
  1. Place cauliflower on a baking sheet. Drizzle with olive oil and toss to coat. Bake cauliflower and prepared crust for 25-30 minutes or until crust is golden, stirring cauliflower halfway through.
  2. Bring a large pot of water to a boil. Add kale and cook, uncovered, for 3 minutes; then drain immediately.
  3. In a large bowl, combine the Greek yogurt, eggs, garlic, Dijon mustard, thyme and salt. Whisk together until thoroughly combined.
  4. Add the roasted cauliflower and blanched kale. Pour the filling into the prepared crust and crumble goat cheese over it.
  5. Bake for 35-40 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean. Let the quiche cool for 10 minutes and then remove ring and transfer to a wire rack. Serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cauliflower-and-kale-quiche/