- ½ package (14.1 oz.) refrigerated pie crusts
- 2 Tbsp. olive oil, divided
- 8 oz. turkey bacon, diced
- ½ small onion, peeled and diced
- 4 cups chopped cauliflower
- 2 cups shredded sharp Cheddar cheese
- 4 eggs
- 1½ cups whole milk
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. dried thyme
1Preheat oven to 350ºF. Press pie crust into a deep-dish pie pan and set aside.
2Add olive oil to a skillet over medium heat. Fry bacon until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Drain all but 1 tablespoon fat from the skillet and return to the heat.
3Add onion and sauté until soft, about 5 minutes. Add cauliflower and sauté until the cauliflower is slightly translucent and beginning to soften, about 7 minutes. Remove from heat and cool. Toss with the bacon and cheese. Spread evenly in the pie shell.
4In a large mixing bowl, beat eggs with milk, salt, pepper, thyme and nutmeg. Pour over the cauliflower mixture.
5Place the quiche in the oven and bake 50-55 minutes until the top is lightly brown and the center is slightly puffed and set. Remove from the oven and cool for 30 minutes before serving. Serve warm.