CAULI “FLOUR” CRUSTED QUICHE WITH SPINACH & MUSHROOMS

Serves: 6 Crust:

1 small head cauliflower,

cut into florets

1/2 cup (125 mL) freshly grated Parmesan cheese

1 egg

1/2 tsp (2.5 mL) dried basil 1/4 tsp (1 mL) garlic powder 1/4 tsp (1 mL) freshly ground black pepper

Filling:

2 tsp (2.5 mL) olive oil

1 cup (250 mL) diced red onions 1 cup (250 mL) diced red bell peppers

2 cups (500 mL) sliced cremini mushrooms

2 cups (500 mL) baby spinach 3/4 cup (180 mL) shredded part-skim Swiss or Monterey Jack cheese (3 oz/86 g) 5 eggs 2/3 cup (160 mL) 2 per cent evaporated milk or 5 per cent light cream

1 tsp (5 mL) Dijon mustard 1/2 tsp (2.5 mL) dried basil 1/2 tsp (2.5 mL) sea salt 1/4 tsp (1 mL) freshly ground black pepper

1. Preheat oven to 350 F (175 C). Spray a 9-inch (22.5-cm) deepdish pie plate with cooking spray or brush lightly with oil. Set aside.

2. In the bowl of a food processor, pulse cauliflower florets until they resemble rice or couscous. 3. Spread cauliflower rice on a small, non-stick baking sheet and bake for 15 minutes. This helps dry out cauliflower. Remove from oven and let cool. Increase oven temperature to 375 F (190 C).

4. In a large bowl, combine cauliflower, Parmesan, egg, basil, garlic powder and pepper. Mix well.

5. Press mixture over bottom and sides of prepared pie plate. Pat crust with paper towels to remove any excess moisture. Bake for 15 minutes, or until crust is golden.

6. While crust is baking, prepare filling. Heat olive oil in a large, non-stick skillet over medium-high heat. Add onions and peppers. Cook and stir until vegetables begin to soften, about 2 minutes.

7. Add mushrooms and cook until tender and start to brown, about 5 minutes. Stir in spinach and cook until wilted. Remove vegetable mixture from heat.

8. Spoon vegetable mixture evenly over bottom of baked crust. Top with cheese.

9. Whisk together eggs, milk, Dijon, basil, salt and pepper in a large measuring cup. Pour egg mixture over cheese.

10. Bake quiche for about 40 to 45 minutes, or until eggs are set and top is golden. Let cool 5 minutes, then slice and serve.