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
- Preheat oven to 350° and spray a 9 X13 baking pan with oil.
- Core and cut cauliflower into small florets and steam until fork tender.
- Sauté onion, carrots and celery in a pan using some spray oil. You want the onions to be translucent. Remove from heat.
- Drain all water from the cauliflower and mash up but it’s alright if there are still a few small whole florets.
- Add the sautéed veggies to the cauliflower. Blot this mixture just to remove any excess moisture.
- Add the packet of onion soup mix and mix well. You can add desired S&P here but remember the soup mix contains salt.
- Add the mayonnaise and the eggs and mix to combine.
- Pour mixture into greased pan.
- Distribute evenly in the pan and sprinkle with paprika.
- Bake for 45-50 mins.
- Let the pan cool for about 10 minutes before cutting your servings.
- 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.
![cauliflower crustless quiche](https://www.thestatenislandfamily.com/wp-content/uploads/2022/09/E51EDDA4-28A7-4438-AE25-73529A4D45EB-scaled.jpeg)
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!