Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

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
  1. Preheat oven to 450.  Toss cauliflower, Brussels sprouts, garlic, olive oil, salt and pepper and roast until vegetables are tender, about 20 minutes.
  2. Cook bacon over high heat until cripsy, blot excess grease and crumble.
  3. 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.
  4. Whisk eggs, half and half, salt, pepper and thyme in a bowl and pour over vegetables.  Sprinkle remaining cheese on top.
  5. 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.
Advertisements
Brussels Sprouts Leaves, Lemon, Whole Wheat Pizza

Brussels Sprout Lemon Whole Wheat Pizza

Brussels Sprouts Leaves, Lemon, Whole Wheat Pizza

Brussels Sprouts Leaves, Lemon, Whole Wheat Pizza

Okay, these cast iron skillet pizzas have official become a thing in our house.  I’ve owned up to my pizza addiction and am now just embracing it with abandon.  The great thing is that if you control the toppings properly, there’s really very little guilt.  I mean, we’re not talking about pounds of cheese and tomato sauce and decadent Italian meats (though I’m always willing to have that conversation) — really, this is just a deliciously baked and broiled salad served on the bread that would normally be relegated to the side of the plate.  I’m all about inclusion.

Of the various pizzas we have made recently, this is most definitely the favorite.  We adapted it from the March 2012 Martha Stewart Living magazine and haven’t been able to stop making it since.  When The Rogers started giving us an endless supply of encouragement and lemons, it became even easier to justify.  Brian came up with the brilliant idea of adding fresh chopped garlic as the first layer and suddenly amazing became transcendent.  Even if you’re in the “no” column on Brussels sprouts, you should give this a try.  They’re different  in leaf form.  I promise, you’ll be surprised and happy.

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 pound store-bought pizza dough (Trader Joe’s Whole Wheat dough is my favorite)
  • 3 cloves garlic, finely chopped
  • 1 cup finely grated Pecorino Romano cheese
  • 3 cups packed Brussels sprout leaves (from about 1/2 pound)
  • Coarse salt and freshly ground pepper
  • 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
Brussels Sprouts Lemon Pizza Before Baking

Brussels Sprouts Lemon Pizza Before Baking

Directions

  1. Preheat oven to 400 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.  Evenly distribute chopped garlic over crust, leaving a 1/2-inch border around the edge.
  2. Toss brussels sprouts with 1/2 cup of Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.  Sprinkle 1/4 cup of Pecorino over top.
  3. Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 15 minutes. Sprinkle remaining 1/4 Pecorino over pizza and broil for 2 minutes until cheese starts to brown. Season with pepper.