Sauteed Cauliflower Mushroom Leek Crustless Quiche

Sauteed Cauliflower Mushroom Leek Crustless Quiche is full of cauliflower, mushrooms, and leeks that have been sauteed to bring out the flavor. This recipe is hearty and satisfying. It's great for breakfast, lunch, or dinner.
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 8
Author Paula Jones


  • 1 tablespoons vegetable oil
  • 1 and 1/2 cup cremini mushroom sliced
  • 1 cup leeks sliced (about 1 regular size)
  • 4 cups cauliflower cut into bite sized pieces
  • 8 large eggs
  • 2 cups Sargento Sharp Cheddar Cheese Fine Cut
  • 1 cup ricotta
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon dried parsley


  • Preheat oven to 375 degrees F.
  • Spray a 8 or 9-inch pie plate or casserole dish with non-stick spray.
  • In a large saute pan, heat oil over medium heat.
  • Add mushrooms and saute about 3 minutes. Remove from pan.
  • Add leeks to pan and cook until tender about 2 minutes.Remove from pan.
  • Cut cauliflower into bite-sized pieces. Add to pan and cook 4 to 5 minutes or until lightly browned and fork tender.
  • Remove from pan and combine with mushrooms and leeks.
  • In a large bowl, whisk together eggs, ricotta, salt, pepper, rosemary, and parsley.
  • Fold in vegetables and Sargento Sharp Cheddar Cheese.
  • Pour into prepared dish and bake 25 to 35 minutes or until set in the center and lightly brown on top. Bake time will vary depending on size pan you use.
  • Remove from oven and allow to cool on a wire rack for 10 to 15 minutes before slicing and serving.


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