High-Protein Cacio e Pepe Quiche is an indulgent taste. It contains eggs, sour cream, cauliflower, whole milk, Pecorino Romano cheese, half-and-half, & black pepper. This quiche has dairy items in it, so it is not good for a dairy-free diet. This quiche is prepared in 55 minutes, so we would easily prepare it as a quick breakfast or lunch. High-Protein Cacio e Pepe Quiche stores nicely in the fridge or freezer, so we would easily make it in advance. Serve this dish with arugula salad, garlic bread, & lemon zest.
STATS:
- Caloric count: 197 kcal
- Preparation Duration: 15 minutes
- Serving size: 1 slice
- Cook time: 40 minutes
- Cuisine: Italian
- Total time: 55 minutes
- Course: Breakfast, Lunch, Dinner
- Diet: High-protein, Vegetarian
- Serving: 6
EQUIPMENT:
- Large skillet
- Pie dish
- Mixing vessel
- Cutting board
- Whisk
- Spatula
- Knife
INGREDIENTS:
- 3 cups cauliflower
- 1 tbsp. olive oil
- 6 large eggs
- â…“ cup sour cream
- ¼ cup half-and-half
- ¼ cup whole milk
- 1 tsp. ground pepper
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- â…› tsp. salt
- ¾ cup grated Pecorino Romano cheese
INGREDIENT NOTES:
CAULIFLOWER:
- Add the cauliflower to make this quick, and it should be fresh for the best taste. We have to chop them in small pieces to cook them in same duration.
EGGS:
- We have to utilize the big eggs to form the foundation of this dish. Properly whisk them to form a creamy & smooth texture.
SOUR CREAM:
- Include the sour cream to make the tangy & creamy quiche. It should contain sour cream to add the indulgent texture.
PECORINO ROMANO CHEESE:
- Add this cheese to offer the sharp cheesy flavor in this quiche. It should be freshly shredded to melt evenly in the quiche.
INSTRUCTIONS:
- Heat the oven at 375° F and grease the pie dish lightly and put in the corner.
- Include the olive oil in a large skillet & heat it on a moderate setting.
- Include the cauliflower & cook for 5 to 7 minutes till they get soft.
- Take out the cauliflower and leave it to cool for some time.
- Add the half & half, eggs, sour cream, ground pepper, whole milk, garlic powder, salt, & oregano in a big mixing vessel and whisk to make it smooth.
- Include the cooked cauliflower & pecorino cheese in the egg mix and mix to combine.
- Add the mixture to the prepared pie dish and spread it evenly.
- Now put the pie in oven & bake for thirty-five to forty minutes till the middle is set and the top gets golden.
- When the quiche gets bake, cool it for 5 to 10 minutes, & then slice them.
- Sprinkle the additional pecorino & ground pepper on top, and then serve the dish.
SERVING SUGGESTIONS:
SALADS:
- Arugula Salad
- Italian Salad
- Tomato Cucumber Salad
VEGETABLES:
- Roasted Asparagus
- Garlic Green Beans
- Sautéed Spinach
BREADS:
- Garlic Bread
- Rosemary Focaccia
DRINKS:
- Lemon Water
- Iced Green Tea
- Orange Juice
TIPS:
- We have to chop the small and even size pieces of cauliflower so it cooks in same time.
- It is best to grate the Pecorino fresh to provide the strong cheesy taste and smooth texture.
- We have to cool the quiche for some time so it gets sets nicely.
STORAGE INFORMATION:
FRIDGE:
- Cool the quiche for some time then put it in a closed vessel and store for 4 days.
FREEZER:
- Leave the quiche to get cool then wrap them individually in the plastic. Put it in bag & freeze for 2 months.
FAQs:
Will I utilize the frozen cauliflower to prepare this quiche?
- Yes, we would utilize the frozen cauliflower to prepare this quiche. Properly defrost & strain the cauliflower, then cook to eliminate the additional moisture.
What to utilize instead of Pecorino?
- We can utilize the Parmesan cheese instead to add a light, mild flavor, but it will still provide the cheesy taste.
How to know when quiche gets done?
- The middle part looks set & doesn’t jiggle, and the corners get crisp & golden so they get done.
NUTRITIONAL INFORMATION:
Caloric count: 197 kcal
Net carbs: 4 g
Serving size: 1
Iron: 1.2 g
Serving: 6
Total carbs: 5 g
Vitamin A: 0.16 g
Fiber: 1 g
Calcium: 0.21 g
Protein: 12 g
Sodium: 0.45 g
Potassium: 0.18 g
