USE no more than 2 cups cauliflower to
prevent the egg mixture from overflowing.
PLACE the pie plate on a baking sheet
before filling to avoid spilling the quiche.
SWAP IN ricotta for the cottage cheese
(or puree the cottage cheese before
adding to the eggs to give it a smooth,
Roasted Cauliflower Quiche
with Garlicky Green Beans
SERVES 4 PREP 25 MIN BAKE 25 MIN
1 small head cauliflower, cut into
½-inch-thick slices (about 2 cups)
4½ tablespoons extra-virgin olive oil
Salt and pepper
5 cloves garlic, 3 thinly sliced and
2 finely chopped
1 cup (about 2 ounces) fresh coarse
whole wheat breadcrumbs
¾ cup cottage cheese
½ cup plus 1 tablespoon grated
3 tablespoons chopped parsley
1 pound green beans
1. Preheat the oven to 425°. Grease
a 9-inch pie plate. On a foil-lined
baking sheet, toss the cauliflower
with 1½ tablespoons olive oil; season
with salt and pepper and arrange in
an even layer. Roast until tender and
lightly browned, 12 to 15 minutes.
2. Meanwhile, in a large nonstick
skillet, heat 2 tablespoons olive oil
over medium-low heat. Add the
sliced garlic and cook until lightly
golden, 2 to 3 minutes. Add the
breadcrumbs, season with salt and
pepper, and toast until golden, 5 to
7 minutes; transfer to a plate. Wipe
out the skillet and reserve.
3. In a medium bowl, beat the eggs.
Stir in the cottage cheese, ½ cup
parmesan, the parsley and chopped
garlic; season with salt and pepper.
Spread half of the garlic breadcrumbs
in the pie plate and top with the
cauliflower. Pour on the egg mixture,
gently shaking the plate to settle the
mixture; sprinkle with the remaining
1 tablespoon parmesan. Bake,
rotating halfway through, until set
and browned, 20 to 25 minutes. Let
cool for 10 minutes before slicing.
4. In the reserved skillet, heat the
remaining 1 tablespoon olive oil over
medium-high heat. Add the beans
and ¼ cup water; season with salt
and pepper. Cover and cook until
crisp-tender, 2 minutes. Sprinkle with
the remaining garlic breadcrumbs.