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Cheesy Vegetable Quiche
with Ranch-Dressed Cauliflower
45 MIN
+$1.99/serving
4 Servings
From the Test Kitchen
In this dish, you’ll create a delightfully light quiche filling by mixing together eggs with sautéed sweet peppers 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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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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10 oz Pork Chorizo
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1 Pie Crust
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4 Pasture-Raised Eggs
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1 Zucchini
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¼ cup Sour Cream
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¼ tsp Crushed Red Pepper Flakes
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3 Tbsps Ranch Dressing
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2 cloves Garlic
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2 oz White Cheddar Cheese
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1 head Romanesco Or White Cauliflower
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1 Bell Pepper
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut 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 24 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a 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.
3
Cook the chorizo
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the zucchini & pepper
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced pepper; 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 softened. Turn off the heat.
5
Make the filling & 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 zucchini and pepper and cooked chorizo; 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.
6
Bake the quiche & serve your dish
Bake the quiche 18 to 22 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!
1
Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut 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 24 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a 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.
3
Cook the chorizo
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the zucchini & pepper
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced pepper; 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 softened. Turn off the heat.
5
Make the filling & 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 zucchini and pepper and cooked chorizo; 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.
6
Bake the quiche & serve your dish
Bake the quiche 18 to 22 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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