Asparagus Quiche with Cauliflower Crust

Serves 5


  • 1 medium head cauliflower, divided into florets
  • 1 Henergy Cage Free Egg
  • 1/2 cup grated Parmesan cheese
  • 1 onion, finely chopped
  • 2 bunches asparagus, tough ends snapped off
  • 4 Henergy Cage Free Eggs
  • 400ml cream
  • 3/4 cup grated tasty Cheddar cheese
  • salt and freshly ground black pepper


  1. Preheat the oven to 180 C. Grease a 22cm quiche dish.
  2. Place the cauliflower florets into the bowl of a food processor and pulse until a cous cous type texture.
  3. Tip the processed cauliflower into a shallow tray and bake for about 15 minutes, this is just to release excess moisture. Allow to cool.
  4. Combine the cauliflower, egg and parmesan cheese in a bowl, season with salt and pepper and mix well.
  5. Press the mixture into the sides and base of the quiche dish and cook for 15 minutes or until just golden.
  6. While the base is cooking gently cook the onion in a little oil in a frying pan just until tender.
  7. Lightly cook the asparagus in boiling water for about 3 minutes.
  8. Arrange the onion over the base of the cauliflower crust and then arrange asparagus spears on top.
  9. Pour over the cream mixture and sprinkle with grated cheese.
  10. Season with salt and pepper and then bake for 25 minutes or until just set. Allow to cool slightly before cutting and serving.