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Do you have a favorite show that you could sit and binge-watch all day without a care? I do. Mine is Chopped from Food Network. LOVE that show.
I was recently asked to participate in a Chopped at Home challenge from Food Network. No really…they asked me! It’s dream stuff here, people.
I said yes, of course. And then proceeded to be a bit scared about what would be my basket ingredients. On Chopped, the basket ingredients are often a bit obscure ingredients that you MUST use in your recipe. I was ner-v-ous about what they may send my way.
My basket ingredients were… Cauliflower, Leeks, Crimini mushrooms, and Sargento® Sharp Cheddar fine cut cheese.
Not too shabby. Not too shabby. Although, thank goodness this wasn’t a timed competition like the show, itself. Talk about stress! Can you imagine having to make a delicious recipe while people watched, you had crazy ingredients, AND you only had 30 minutes. I can’t even!
I’m lucky enough that these basket ingredients were familiar, favorite ingredients of mine that I have used again and again. One of my favorite recipes with these ingredients is a Cheddar Mushroom Quiche made with a cauliflower crust. It is creamy, smooth, hearty, and full of flavor. And the recipe I wanted to share with you all today.
I make this quiche with a cauliflower crust to give it more nutrition, keep it gluten-free, and ramp up the flavor. Many people are scared off when they hear “cauliflower crust” but don’t be…a cauliflower crust is just as easy as a traditional pie crust. And packs a heck of a lot of nutrition!
The key to a good cauliflower crust is “ricing” the cauliflower in a food processor. They call it ricing because of the size you want the cauliflower to end up as…the size of rice.
Bake the crust before pouring the egg mixture into the pan to help keep the cauliflower crust from getting soggy and gross.
Taking the stems off the mushrooms is really easy and a bit fun. This is a great way for children to help prepare the quiche! Give them the mushrooms and let them start “popping”.
Those cremini mushrooms are just so very beautiful, aren’t they! I could eat mushrooms on everything, with everything, and every day. I love them so.
Remember, you are only using the white and bright green parts of the leek. The dark green tops we will set aside to use in a chicken broth or other use. For this dish, only slice the firm lower part of the leek.
The leeks will need to saute in the butter for about 7 minutes before adding the mushrooms. Once you add the mushrooms they both will saute for about 4 more minutes. This will help extract the liquid from the mushrooms and keep your quiche from having more liquid than it should (which makes that crust soggy. A soggy crust is what we are trying to avoid!).
The Sargento cheese is a great way to speed up this recipe and keep the quality ingredients I expect in my food. They cut their cheese from blocks of 100% real cheese, so I don’t have to :). Love the help!
After you have added the leek and mushroom to the egg batter, pour the whole thing into the baked cauliflower crust and put it straight into the oven. Do not let it sit for very long before baking it or you will have a soggy crust. Again with the soggy crust thing :).
Serve this quiche warm out of the oven, for best results. You’ll find the crust gets a wee bit soggy the next day. Still amazing and you’ll want to eat leftovers for days!-but not as delicious as right out of the oven. This recipes is cheesy goodness mixed with fresh produce and crispy cauliflower. A killer breakfast combo!
That, my friends, is one of my favorite quiche recipes to serve for brunch and weekday breakfast. Luckily, it also uses every one of my basket ingredients. SCORE! I know you will love the cauliflower crust and use that recipe often. Probably not even returning to a traditional pie crust for your quiche recipes!
Cheddar, Cremini, and Leek QuichePrint Pin
- 2 small leeks cleaned and sliced (use only the white and bright green parts of the leek)
- 2 cups cremini mushrooms sliced, with stems removed
- 2 tablespoons butter
- 4 eggs
- 1/3 cup Greek yogurt sub sour cream, if desired
- 2/3 cup heavy cream
- 1 cup Sargento Sharp Cheddar Cheese fine cut
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- optional-1/4 teaspoon of red pepper flakes
- Preheat oven to 375 degrees.
- In a large saute pan melt the butter and add the sliced leeks.
- Saute the leeks on medium heat for 7 minutes or until soft.
- Add the mushrooms to the leeks and saute for another 5 minutes or until the mushrooms have let out their liquid. Drain the liquid from the pan.
- Meanwhile beat the remaining ingredients, except the cheese, together for 3 minutes.
- Stir in the cheese and the leek mixture (be sure NOT to include any liquid in the pan) into the beaten eggs and dairy.
- Pour the entire mixture into the prepared cauliflower crust.
- Bake for 30-35 minutes or until the top is set and a knife ran into the center comes out clean.
- Serve immediately for best results.