Summer Quiche With Cauliflower Crust

• filling
• 1 large Vidalia onion, chopped
• 2 medium zucchini, sliced thin
• 2 medium yellow squash, sliced thin
• 1 cup Italian cheese blend
• 1.5 cups shredded parmesan
• 7 eggs
• 1 tablespoon white pepper
• 2 tablespoons oregano leaves
• cauliflower crust
• 1 head cauliflower
• 1 egg
• 1 cup sour cream
• 1 cup parmesan cheese
• 1 cup Italian blend cheese
• 1 teaspoon five spice powder
• 1 teaspoon coriander

1. crust: quarter the cauliflower; oil and roast at 450F for 45 minutes
2. crust: break the roasted cauliflower into chunks and place into food processor; add all of the remaining ingredients for the crust
3. crust: process the mixture to a smooth texture
4. crust: pour and press into a 12-13 inch quiche or tart pan
5. crust: bake at 350F until browned and hardened to the touch; remove and cool
6. filling: caramelize onion in EVOO; add zucchini and squash to soften and slightly brown; slightly cool
7. filling: beat eggs with cheeses, white pepper, and oregano; added the vegetables (reserve 1/2 cup parmesan)
8. pour the egg mixture into the cauliflower shell; bake covered loosely with Al foil at 350 for 60-70 min; uncover, top with remaining parmesan, and dust with oregano and basil; bake another 10 minutes

filling, vidalia onion, zucchini, yellow squash, italian cheese blend, parmesan, eggs, white pepper, oregano, cauliflower crust, cauliflower, egg, sour cream, parmesan cheese, italian blend cheese, five spice powder, coriander

Taken from food52.com/recipes/77725-summer-quiche-with-cauliflower-crust (may not work)