I was recently inspired by all the coronation commotion around Coronation Quiche and was reminded just how versatile quiche can be. I saw everyone coming up with their own versions of coronation quiches, from more traditional quiche Lorraine, to some really fun, vegan or dairy free versions. I decided to put my spin on a spin of coronation quiche that I saw on The Royal Family’s Instagram.
This version incorporates Indian curry spices and is vegetarian and dairy free (I added feta for my own recipe, but you can easily take this off). I loved this savory, fragrant dish! The pickled onions are the silent star for sure!
This would be perfect for a weekend brunch! If you want other weekend brunch ideas, check out this page!
Curried Quiche with Cauliflower and Potato
A delicious take on a classic dish.
Ingredients
- 1/2 whole red onion
- 1 cup white vinegar
- 1 pie crust
- 1 each russet potato
- 1 each head of cauliflower
- 1 tbsp curry spice
- 2 tsp olive oil
- 6 each eggs
- 1 cup whole milk
- 1 tbsp curry spice
- salt and pepper to taste
- parsley for garnish
- feta cheese for garnish
Instructions
Pickled Onions
- 24 hours prior to making quiche, boil 1 cup white vinegar and 1 cup water to make brine
- Pour brine over 1/2 thinly sliced red onion in sealable glass container
- Let onions steep in brine for 24 hours and cool in fridge
Quiche
- Chop potatoes and cauliflower into small pieces
- Coat with olive oil and curry spice
- Roast in oven at 425 degrees for 30-40 minutes or until golden and soft
- Whisk eggs, milk, and roasted vegetables together
- Spray pie plate with oil and roll out pie crust
- Bake pie crust at 375 degrees for 10 minutes with pie beads to prevent shrinking
- When pie crust is slightly cooked, pour in egg and vegetable mixture
- Bake quiche at 375 degrees for 30-40 minutes or until egg is fully cooked
- Remove and garnish with pickled onion, parsley, additional cauliflower, and feta cheese. Serve warm.
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