This cheesy cacio e pepe quiche is a protein-packed twist on the classic Italian pasta dish.
This low-carb spin is perfect for a sit-down meal, or to grab on the go.
Toss 3 cups cauliflower and 1 tablespoon oil together in a 912-inch deep-dish pie dish until coated.
Photo:Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Roast until lightly browned and crisp-tender, about 15 minutes.
Remove from oven; stir and let cool, about 10 minutes.
Reduce oven temperature to 350F.
Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Whisk in 34 cup Pecorino; pour over the cauliflower in the pie dish.
Bake until set and golden brown, about 30 minutes.
Let stand for 10 minutes.
Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Slice into 4 portions.
Garnish with additional black pepper and Pecorino Romano, if desired.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
The downside of reheating leftovers in a microwave is that they can cool down fast.
If this is an issue, heat the quiche in a 350F oven for 15 to 20 minutes.
Otherwise, 1 to 2 minutes in the microwave on Medium should suffice.
The quiche should be good for about 3 months, but its always best to use it sooner.
Thaw in the refrigerator overnight before reheating.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
