This is Cranberry Cauliflower Brie Quiche is a great recipe for post holiday leftovers – throw in some of the leftover meats and/or vegetables and it also makes a great gift. Give it to a busy family on your list– they can use right away or freeze for a night they need a quick and easy meal. It’s delicious and the taste hints at the holidays without being boring and repetitive.
Use your favourite pie crust recipe (single crust)
5 large eggs
1/2 cup 15% cream
1 small cauliflower, cut up into small florets
1/2 cup fresh or frozen cranberries
4 oz. grated cheddar
1/3 lb brie, cut up
(You can add leftover ham, turkey, or crumbled bacon to this if you want. Without it, it can be served as a vegetarian option).
freshly grated nutmeg
salt and pepper
Preheat the oven for 375 degrees F. Prepare the dough as directed for the recipe you are using. Form it into a round disk (it will chill better than if in a ball) and refrigerate for at least an hour. While the dough is chilling, steam the cauliflower until tender. Roll out the dough and line a 9 inch pie plate. To prepare the filling: beat the eggs with the cream. Season with salt and pepper to taste. Place the cauliflower, cranberries, and cheese (and meat if using) in the pie crust and our the egg mixture over it. Note: the cranberries may float but that’s ok! Grate on nutmeg to taste. Place the pie plate on a baking sheet with edges in case of any spills. Using the non stick aluminum foil makes cleanup much easier. Bake 10 minutes at 375 degrees, then turn down the oven to 325 and bake another 40 minutes or so. The filling should be set and a knife inserted in the center should come out clean.