cauliflower crustless quiche

This cauliflower crustless quiche honestly tastes like hashbrowns. So it’s basically like a plate of healthy hash browns made from cauliflower! This recipe is for a 9×13 baking dish and will make at least 15 servings depending on how big you cut your squares! These were one point each on Weight Watchers

Ingredients

• 2 medium-large heads of cauliflower
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup light mayonnaise
• 4 eggs lightly beaten
• 1 packet dry onion soup mix
• S&P to taste
• Paprika
• Oil spray

Instructions

1. Preheat oven to 350° and spray a 9 X13 baking pan with oil.
2. Core and cut cauliflower into small florets and steam until fork tender.
3. Sauté onion, carrots and celery in a pan using some spray oil. You want the onions to be translucent. Remove from heat.
4. Drain all water from the cauliflower and mash up but it’s alright if there are still a few small whole florets.
5. Add the sautéed veggies to the cauliflower. Blot this mixture just to remove any excess moisture.
6. Add the packet of onion soup mix and mix well. You can add desired S&P here but remember the soup mix contains salt.
7. Add the mayonnaise and the eggs and mix to combine.
8. Pour mixture into greased pan.
9. Distribute evenly in the pan and sprinkle with paprika.
10. Bake for 45-50 mins.
11. Let the pan cool for about 10 minutes before cutting your servings.
12. If you plan to make this ahead of time it is a good idea to put the pan in the fridge and let it get cold before cutting your squares.

It is the perfect reheat air fryer dish. Because it makes it crispy on the outside and it still says moist on the inside and a smear of mustard is phenomenal. I’m making this again I love it!