Cheesy Vegetable Quiche with Ranch-Dressed Cauliflower
Meal of the Month

Cheesy Vegetable Quiche

with Ranch-Dressed Cauliflower

45 MIN
+$1.99/serving 4 Servings
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Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • add Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo
    • add Ground Pork Chorizo

    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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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Cheesy Vegetable Quiche with Ranch-Dressed Cauliflower
    Title
    • 10 oz Pork Chorizo
    • 1 Pie Crust
    • 4 Pasture-Raised Eggs
    • 1 Zucchini
    • ¼ cup Sour Cream
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 Tbsps Ranch Dressing
    • 2 cloves Garlic
    • 2 oz White Cheddar Cheese
    • 1 head Romanesco Or White Cauliflower
    • 1 Bell Pepper
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    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 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.
    Cook the chorizo
    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.

    Cook the zucchini & pepper
    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.

    Make the filling & assemble the quiche
    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.

    Bake the quiche & serve your dish
    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!

    Tips from Home Chefs

    Get Plans

    Cheesy Vegetable Quiche

    Prepare the ingredients
    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.
    Roast & dress the cauliflower
    Cook the chorizo
    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.

    Cook the zucchini & pepper
    Make the filling & assemble the quiche
    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!

    Bake the quiche & serve your dish
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