Ingredients:

    • FOR THE CAULIFLOWER CRUST
    • 1 medium head cauliflower, cored and cut into florets
    • 1 tablespoon olive oil
    • 1/2 cup grated parmesan cheese
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon fresh ground pepper
    • 1 large egg
    • FOR THE QUICHE FILLING
    • 1 tablespoon olive oil
    • 2 cups diced ham
    • 1 medium sweet red pepper, diced
    • 1 small red onion, diced
    • 4 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 cup crumbled feta cheese
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon garlic powder
    • salt and fresh ground pepper, to taste
    • sliced green onions, for garnish (optional)

Method

1. This formula begins with a cauliflower hull. It's essentially cooked cauliflower rice blended with eggs and parmesan cheddar.
2. The readied outside is then squeezed into a liberally lubed pie dish or a tart skillet and heated for around 10 minutes or until brilliant dark colored.
3. Meanwhile, sauté diced ham and diced peppers in a skillet. Spoon ham blend over cauliflower covering.
4. In a blending bowl join eggs, feta cheddar, substantial cream, and seasonings; pour egg blend over the ham blend.
5. On the off chance that utilizing a tart container, you'll need to set it over a foil-arranged heating sheet to abstain from cleaning a spilled wreckage in the stove.
6. Heat the quiche revealed in a 375F preheated broiler for 30 minutes, or until eggs are set.

Ingredients:

    • HOLLANDAISE SAUCE
    • 8 tablespoons butter, melted
    • 3 large egg yolks
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/8 teaspoon cayenne pepper, optional
    • 1/2 to 1 teaspoon French or Dijon Mustard, optional

Method

1. Start with including egg yolks, lemon juice, salt, cayenne pepper, and mustard to the container.
2. In the mean time, dissolve 8 tablespoons of margarine in your microwave. Haul it out and let represent around 30 seconds.
3. TGrab the drenching blender and stick it inside the container. Pour the spread in a slender stream and begin to mix simultaneously. While mixing, go all over with the blender so to consolidate everything together, and to thicken. This should just take around 30 seconds. While blending, move up and down with the blender so to combine everything together, and to thicken. This should only take about 30 seconds.
4. Taste for seasonings and change appropriately. I quite often include more lemon squeeze and salt.
5. In the event that it's excessively thick, you can include couple teaspoons of water and mix with a fork until joined.
6. Spread crisply made hollandaise sauce with saran wrap to keep it warm. Use inside 1 to 2 hours.
7. Refrigerate any remaining sauce following 2 hours of cooking.
8. Keep shrouded and in the cooler for 1 to 2 days.

RELATED POSTS

Jocelyn

It's stunning awesome food recipe

Taylor

Completely love this food recpie..

Boleyn

Such a pleasant quiche. It's very testy.

Steph

Such an incredible recipe! with all love.

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