Cheddar Cheese & Vegetable Quiche with Ranch-Dressed Cauliflower

Cheddar Cheese & Vegetable Quiche

with Ranch-Dressed Cauliflower

45 MIN
+$1.95/serving 4 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    In this dish, you’ll create a delightfully light quiche filling by mixing together eggs with sautéed bell pepper and zucchini and just a touch of sour cream. You’ll serve the quiche alongside roasted cauliflower tossed with creamy, zesty ranch dressing.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Cheddar Cheese & Vegetable Quiche with Ranch-Dressed Cauliflower
    Title
    • 3 oz Diced Pancetta
    • 1 Pie Crust
    • 4 Pasture-Raised Eggs
    • 1 Zucchini
    • 1 Bell Pepper
    • 1 head Cauliflower
    • ¼ cup Sour Cream
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 Tbsps Ranch Dressing
    • 2 cloves Garlic
    • 2 oz White Cheddar Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 425°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the cauliflower into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater.

    Roast & dress the cauliflower
    2 Roast & dress the cauliflower

    Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the ranch dressing and toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Cook the zucchini, pepper & pancetta
    3 Cook the zucchini, pepper & pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, diced pepper, and pancetta; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and the pancetta is slightly crispy and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble the quiche
    4 Assemble the quiche

    Crack the eggs into a large bowl; beat until smooth. Whisk in the sour cream and 2 tablespoons of water. Add the cooked pancetta, zucchini, and pepper; season with salt and pepper. Stir to thoroughly combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with the grated cheese.

    Bake the quiche & serve your dish
    5 Bake the quiche & serve your dish

    Bake the quiche 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche with the dressed cauliflower on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 425°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the cauliflower into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater.

    2 Roast & dress the cauliflower

    Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the ranch dressing and toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Roast & dress the cauliflower
    Cook the zucchini, pepper & pancetta
    3 Cook the zucchini, pepper & pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, diced pepper, and pancetta; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and the pancetta is slightly crispy and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Assemble the quiche

    Crack the eggs into a large bowl; beat until smooth. Whisk in the sour cream and 2 tablespoons of water. Add the cooked pancetta, zucchini, and pepper; season with salt and pepper. Stir to thoroughly combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with the grated cheese.

    Assemble the quiche
    Bake the quiche & serve your dish
    5 Bake the quiche & serve your dish

    Bake the quiche 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche with the dressed cauliflower on the side. Enjoy!

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