Cheddar Broccoli Cauliflower Quiche

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

The first thing I thought of when I saw the final photo above was “PacMan”. I should have caught that on my final edit. Or maybe I was on tech and video overload from Christmas gifts for the boys and my subconscious made me do it. Or maybe I just wanted to hurry and eat a slice! And share with my finicky shark.

Finicky Shark. That’s what my Jesse bear was when I started this blog a year and a half ago. But now, not so much. My boy can eat! Maybe it’s because we’ve gone through roller coasters of meds for his ADHD and autism. Maybe he realized his body needs to grow. Though I’m pretty sure once he gets back on his meds after this Christmas break, he may decide to eat less again. But-he still loves food.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

And he and I, well, we love breakfast. And eggs. And cheese. And broccoli. So I made a crust-less quiche with some leftover broccoli and cauliflower casserole I had made on Christmas Eve. Of course,I adapted this recipe for when you don’t have leftover casserole in your refrigerator.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

Christmas Eve at my dad’s house is typically served potluck style. Jesse loved my pumpkin quiche last fall. And he ate about 10 of the mini frozen quiches that my Oma brought that night. He told me these were better-even without the crust. Less flour and more protein is always better for my family.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

So yea, I had to make us a quiche. Well mostly him. But mommy too. And hey, daddy and big brother liked it too! Not little brother. He won’t eat green. Kind of like our friend Tim. But that’s another story.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

Now to the quiche…

Cheddar Broccoli Cauliflower Quiche

Ingredients:
5 eggs
1 cup milk
1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup broccoli, cooked
3/4 cup cauliflower, cooked
1/2 onion, diced
3 cloves garlic, pressed
1 tsp canola oil
5 oz Neufchâtel cream cheese
1 1/2 tsp mustard
1/3 cup olive oil mayonnaise
1 tsp salt
3/4 tsp pepper
3/4 tsp tarragon
8 oz cheddar cheese, shredded

Directions:
Preheat oven to 375F.

In a small saucepan set over medium heat, cook the onion and garlic in the canola oil until soft and onions are translucent. Stir in the cream cheese to soften.

In a large bowl or stand mixer, beat the cooked broccoli and cauliflower with the cream cheese mixture. (You can quickly steam the broccoli and cauliflower in a pan with one inch of water, and steam for 10 minutes.)

Add the mustard, mayonnaise and seasonings. Whisk the flour with the baking powder and baking soda and add to the vegetable mixture.

Beat in the milk, eggs and cheese. Combine well. Pour mixture into a 9″ spring-form pan that has been lightly greased with cooking spray.

Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Refrigerate leftovers in a covered container.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

What is your favorite quiche add in?

Cheddar Broccoli Cauliflower Quiche

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 316 calories

Fat 23 g

Carbs 12 g

Protein 15 g

8


Cheddar Broccoli Cauliflower Quiche

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 5 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup broccoli, cooked
  • 3/4 cup cauliflower, cooked
  • 1/2 onion, diced
  • 3 cloves garlic, pressed
  • 1 tsp canola oil
  • 5 oz Neufchâtel cream cheese
  • 1 1/2 tsp mustard
  • 1/3 cup olive oil mayonnaise
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp tarragon
  • 8 oz cheddar cheese, shredded

Instructions

  1. Preheat oven to 375F.
  2. In a small saucepan set over medium heat, cook the onion and garlic in the canola oil until soft and onions are translucent. Stir in the cream cheese to soften.
  3. In a large bowl or stand mixer, beat the cooked broccoli and cauliflower with the cream cheese mixture.
  4. Add the mustard, mayonnaise and seasonings. Whisk the flour with the baking powder and baking soda and add to the vegetable mixture.
  5. Beat in the milk, eggs and cheese. Combine well. Pour mixture into a 9″ spring-form pan that has been lightly greased with cooking spray.
  6. Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Refrigerate leftovers in a covered container.