Given the amount of food we consumed on Saturday night, it doesn’t seem possible that I’d even be thinking about eating for at least a few days. In some instances, however, I am an over-achiever. After a bike ride through the City to watch the Bay to Breakers, we got home in need of sustenance. My (somewhat involuntary) resolution to be more frugally minded reared it’s abstemious head and all hopes of lunch-on-the-town ran right on by like a pack of drunk, half-naked smurfs on their way to Ocean Beach.
As I opened the fridge, I felt various disapproving vegetables looking down their slightly drooping stalks at me — challenging my resolve to thrift. Vegetables, like most of us, get crankier with age; their disdain is tedious to endure. I recommend avoiding it at all cost. Happily, the combination of farmers market and Trader Joe’s remnants fit nicely into the extra pie crust I had to move to find them. The result was unexpected and delicious. Quiche, like pizza, doesn’t discriminate against any ingredient, which may be a great lesson of life: with cheese, harmonious coexistence is possible.
Cauliflower Bacon Quiche
Servings: 8, Weight Watchers Points Plus Value: 7
- 1 medium head of cauliflower, chopped into bite-sized pieces
- 5 cloves garlic, peeled and chopped in half
- 10 Brussels sprouts, cut in half
- 6 large eggs
- 3/4 cup half and half
- 2 Tbsp olive oil, plus more for greasing the pie pan
- 5 strips of bacon, cooked crisp and crumbled
- 1 cup grated skim mozzarella
- 1/4 cup grated pecorino romano
- 1 Tbsp fresh thyme, finely chopped
- 1 9″ pie crust
- kosher salt
- fresh ground black pepper
- Preheat oven to 450. Toss cauliflower, Brussels sprouts, garlic, olive oil, salt and pepper and roast until vegetables are tender, about 20 minutes.
- Cook bacon over high heat until cripsy, blot excess grease and crumble.
- Place pie dough into a greased pie pan. Crimp edges into whichever aesthetically pleasing form you prefer. Line bottom of pie dough with bacon and half of the mozzarella. Add roasted vegetables.
- Whisk eggs, half and half, salt, pepper and thyme in a bowl and pour over vegetables. Sprinkle remaining cheese on top.
- Reduce heat to 375 and bake quiche for 45 minutes. Add pecorino to top of quiche and broil for two minutes until it starts to brown.