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Layered Broccoli Quiche


Cauliflower Layer

2 C. frozen cauliflower defrosted and chopped to small pieces.

3 eggs beaten

½ C. flour

2 Heaping Tablespoons onion soup mix

1 ½ C. heavy cream. (may be substituted with almond or reg. milk)

Broccoli Layer

2 C. frozen broccoli defrosted and chopped to small pieces.

3 eggs beaten

½ C. flour

2 Heaping Tablespoons onion soup mix

1 ½ C. heavy cream. (may be substituted with almond or reg. milk)

Topping

2 small onions diced and sautéed

1 C. bread crumbs

Pinch of salt

Preheat oven to 350 degree. Place 20 Palisades Parchment cupcake holders into muffin pans. Spoon the cauliflower mixture into the cupcake holders. Bake for 20 minutes. Place the broccoli mixture onto the cauliflower mixture, and bake an additional 15 minutes. Add topping and bake 10 more minutes.

Remove carefully from oven and let it cool. This may be served with the paper or without. Enjoy a clean peel.

Freezes well.

Yield: Approximately 20 servings


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