Cauliflower and Sun-Dried Tomato Pie / Quiche

I made this using grilled cauliflower and grilled garlic but roasted or even steamed any leftover will be good in this. This recipe can be cut in 1/2 to make just one pie. You can also add a crust store bought or home made. If you do opt for the crust preheat oven to 425 and bake 15 minutes then lower oven to 325 and bake 20-30 more minutes. Makes 2 pies or 1 9x13 casserole.

• Ready In: 1 hr
• Serves: 16
• Yields: 2 pies

Ingredients

• 5  cups  grilled cauliflower, cut into pieces
• 6  sun-dried tomatoes, diced
• 4 -6  garlic cloves, grilled and minced
• 4  cups  shredded cheddar cheese
• 2  cups  cream
• 8  eggs, lightly whisked
• 1  teaspoon  minced rosemary
• 1  chipotle chile in adobo, minced (optional)
• 1  pinch red pepper flakes
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Butter to pie pans.
3. Place cauliflower in pie pans topping with tomatoes, garlic, cheese.
4. Being sure to place 1/2 the ingredients in each equally.
5. Whisk remaining ingredients then pour equally over both pies.
6. Place in oven and bake for 45-60 minute till puffed and set.
7. Let rest 10-15 minutes before slicing.