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Cauliflower Crust Quiche for 5:2 Diet

Course Lunch
Cuisine Diet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Fiona Maclean


  • 200 g Cauliflower
  • 30 g Light Mozzerella
  • 2 Large Eggs
  • 15 g Quark
  • 1 pinch Dry Oregano
  • 2 Small Mushrooms
  • 20 g Broccoli
  • 10 g Parmesan
  • Zero Cal Spray to grease the quiche tins


  1. Grate your cauliflower using a food processor or a hand grater so you have a mixture that looks like fine rice
  2. Grate the mozzerella. Beat the eggs lightly and season with salt and pepper
  3. Squeeze out any liquid in the cauliflower, then add in the grated mozzerella cheese and a third to half the egg
  4. Mix with a fork or your hands to make a wet 'dough'
  5. Grease your flan dish(es) then with your fingers press the 'dough into the dishes to make a 'shell'
  6. Bake in a preheated oven at 200c for about 15 minutes till the shell is dry and light golden brown in colour
  7. Add the quark to the egg and mix well.
  8. Add your filling vegetables to the remaining egg. You could use any vegetables you like in a normal quiche; tomatoes, peppers, onions, mushrooms or a mixture. If you are using small quiche tins, like me, you may find it easier to lay the vegetables on the crust then pour the egg mixture over the top. Add the grated parmesan on top
  9. Return to the oven and bake for a further 10-15 minutes till the filling is golden brown and puffed up. Serve hot or cold.