Leek and Cauliflower Quiche

9 Jan

As most of you know, we receive a bimonthly CSA package full of more fruits and vegetables than we know what to do with.

This past week, we received a bounty of goodies, including lettuce, avocados, oranges, cauliflower, leeks, broccoli, and more. 

When it comes to using up all this produce, if I can find a recipe that has multiple ingredients from the CSA package, I’m on cloud nine. Luckily, a few months ago I tore a quiche recipe out of an issue of Rachael Ray Magazine – a recipe that used both cauliflower and leeks. I thought “what better time to give it a try?” and the meal turned out excellent. Plus the leftovers are great for breakfast and lunch!


Cauliflower, Onion and Leek Quiche, c/o Rachael Ray Magazine


1 frozen pie crust, defrosted1/2 C shredded cheese (I used aged white cheddar)
1 tsp olive oil
1 C thinly sliced onions
3/4 C thinly sliced leeks
2 C coarsely chopped cauliflower
3/4 C chicken broth
1/2 C egg whites
3 eggs
salt & pepper

* I did modify the recipe and included whole eggs, instead of a full cup of egg whites.


Preheat oven to 400 degrees. Place rack at bottom of oven. Roll crust out onto a pie dish and poke holes in crust to keep from rising. Bake crust for 5 minutes. Remove from oven and add 1/4 C of the cheese to pie crust. Bake for another 3 minutes. Remove from oven.

Meanwhile, heat oil in large pan over medium heat. Cook leeks and onions for about 3 minutes, adding salt and pepper as they cook. Add cauliflower and chicken broth and cook for 10 minutes, stirring occasionally. When finished, allow to cool slightly.

In a medium bowl, beat eggs and egg whites. Add remaining cheese and a dash of salt and pepper.

Mix cauliflower, leeks and onion with eggs and cheese. Pour into pie dish and bake for 20-25 minutes, until the center is set. Allow to cool for a few minutes before serving.

5 Responses to “Leek and Cauliflower Quiche”

  1. Audrey January 9, 2013 at 11:20 am #

    Erin please teach me your ways!! Haha. Sean and I are so bad about using all of our veggies. We are getting Brussels sprouts this week though and I already found a tasty recipe for those!

  2. Jackie January 9, 2013 at 10:13 am #

    YUM! Your quiches are to die for. And who knew a leek could look so tasty!

    • tealandtulle January 9, 2013 at 10:38 am #

      Thanks! This one was tasty… I should know, I’ve been eating the leftovers for the past day or two!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: