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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (148g) Recipe makes 8 servings The following items or measurements are not included below: 1 inch American cheese |
||
| Calories 235 | ||
| Calories from Fat 134 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 279mg | 11% | |
| Potassium 298mg | 8% | |
| Total Carbohydrate 20.4g | 6% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 3.6g | ||
| Protein 6.2g | 12% | |
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Ingredients
- 1 package crescent roll
- 1/2 cup butter
- 1 inch thick slice American cheese, shredded
- 2 eggs
- 1/4 cup milk
- 1 onion, chopped
- 1 head cauliflower (break up into medium size flowerets)
- salt, & pepper
Directions
1
Melt butter in a Large saucepan, cook onions until softened.2
Add cauliflower pieces, season with salt and pepper.3
Cover with water.4
Boil until just tender.5
Drain well.6
Arrange crescent rolls in pie pan, pressing into the bottom and up the sides.7
Place cauliflower in shell, with stem ends facing down.8
Sprinkle cheese over pie.9
Mix eggs and milk together, season to taste again.10
Pour over cauliflower.11
Bake at 350 degrees for about 45 minutes or until set.
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- Course > Breakfast
- Course > Main Dish
- Main Ingredient > Vegetables > Cauliflower
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
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- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: annlouise
On Sep 30, 2008
Very good, even though I accidentally burned it! I wasn't sure what size pie pan, but a regular 9" worked well.
From: *Parsley*
On Jan 7, 2008
What a great way to eat cauliflower! It is sort of similar to quiche, but not "eggy" at all. I used cheddar cheese in place of american, but made no other changes. Thanx for sharing this; I'll make it again!
From: Malriah
On Jul 5, 2002
The flavor of the filling was really good! I did make two tiny changes. The first was I added some chopped garlic because we love garlic. The second was instead of boiling then draining the cauliflower, I just cut it smaller and sauteed it with the onions and garlic. The only reason I gave it 3 stars and not 4 is because the crust, although good around the edges, was kind of mushy on the bottom. I think I will make this again but with a regular pie crust. Thanks for the recipe.
From: Enobmah
On Sep 9, 2002
Followed other reviewer's advise and used a regular pie crust. Worked out well. Great way to use up cauliflower.
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