Crustless Cauliflower and Swiss Quiche

By cmschnettler

Ingredients

• 3 cups small cauliflower florets (from about 1 large head of cauliflower)
• 1 cup shredded Swiss cheese (about 4 ounces)
• 1 cup whole of 2 percent reduced-fat milk
• 2/3 cup cup heavy cream
• 6 eggs
• 1 pinch nutmeg, preferably freshly grated
• 1 teaspoon salt

Details

Servings 8
Adapted from relish.com

Preparation

Step 1

Preheat oven to 350F. Butter a 10-inch glass pie plate.

Cook cauliflower in a large pot of salted boiling water until crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, pat dry and scatter over the bottom pie plate. Scatter cheese evenly over top.

Whisk together milk, cream, eggs, nutmeg, salt and pepper until smooth, then pour over cheese. Bake until custard is just set in center, 35 to 40 minutes. (Don’t worry if the center is a little trembly; it will cook a little more as it rests.) Let cool slightly before serving.