Chili Relleno Cauliflower Quiche

I just want to start off by saying, I tried a week or two ago to make a quiche/souffle type dish just making it up myself and it stunk. It was way too under-seasoned. So, yesterday I had an epiphany! I decided that I could eat chili relleno without cheese, so I decided I could make a quiche out of it! It turned out pretty good, if I do say so. (At least my tummy that's full but still wants more tells me.)


You can take out or add any veggies or meat you want, but make sure to keep the pasilla peppers or it won't be "chili relleno". I was tempted to add a small amount of mushrooms but decided to go easy on adding too much. I might try that next time since I know the recipe works now.

This is my own creation! Not adapted from anywhere! (unless you count the cauliflower crust) Shocking that it was good!


Chili Relleno Cauliflower Quiche

Cauliflower crust

• 1 cauliflower, florets cut into 1-1 1/2 pieces (they cook faster when smaller)
• 3 eggs
• 2-3 tsp minced garlic
• 2 tsp salt
• 1 tsp black pepper
• 2 cups cheese (optional)

Filling

• 5-6 eggs (I used 5 this time)
• 1 spoonful cottage cheese (about 2 Tbsp) (you can use cream/milk or leave it out altogether if you want to - I wanted to try it out and see if it would work, though I have no idea if it really did anything for the recipe)
• Salt & pepper
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 3 pasilla peppers
• 1 leek, sliced
• Ground beef - seasoned with a dash of cumin, paprika, and ancho chili powder to taste
• ½-1 cup cheese (optional)

Turn on grill. Preheat oven to 450 degrees F. Prepare a pie, tart or baking pan with parchment paper or nonstick spray (or both).

Boil or steam the cauliflower until it is easily stabbed with a fork, about 8-10 minutes.

While the cauliflower is cooking, grill your peppers until blistered and blackened all over. [Alternatively, you could roast your peppers in other ways.] Take off the grill and let sit in a bowl covered with saran wrap for 15 minutes. Then peel and de-seed them, tearing/cutting them into small strips for later. 

(While your cauliflower and peppers are cooking, you could spend your time cooking your beef instead of doing it in advance.)

While your peppers are steaming, drain your cauliflower well, transfer to a food processor, and process until smooth. Transfer cauliflower puree to a large bowl and add the garlic, salt, and pepper (and cheese, if using). Mix well. Taste and adjust seasonings, if needed. Add eggs and mix in.

Spread your cauliflower mixture in an even layer and slightly up the sides of the prepared pan. Bake it for about 18-20 minutes or until the crust begins to turn a darker golden brown around the edges.

When the crust is almost done baking place your leeks in a pan with a small amount of water or oil and cook over a medium heat until tender but not browned, about 5 minutes. Set aside.

When the crust is finished baking, lower your oven’s temperature to 350 degrees F. Then, in a clean bowl, whisk your eggs and cottage cheese. Add your salt, pepper, onion powder, paprika, and cayenne to your eggs and mix in (you may add cheese to this, if desired).

Into the crust, place your grilled pepper strips, ground beef, and leeks. Cover everything with your eggs. Place in the oven and bake for 35-45 minutes until eggs are set. (I ended up needing 40 minutes)

Let cool slightly and serve with salsa or tomato sauce, if desired. (I preferred the tomato sauce, but that could be because I don't really care for the salsa we have currently.) I can't wait to try this out with cheese.