Pandemic Pantry: Cauliflower Egg Bake

If you run out of flour, or just don’t have the time to make a pie crust, this recipe can help. Tasty as breakfast or lunch, this vegetable egg bake is toasty and warm. I focused on cauliflower in this version of the recipe, but you could also use mushrooms, onions and peppers, or thin-cut zucchini or squash. This recipe is also good for using up kitchen leftovers.


  • Twelve ounces (340 grams) chopped cauliflower
  • One large yellow onion, diced
  • One small baby eggplant, sliced into strips
  • Four ounces (110 grams) goat cheese
  • Five eggs
  • 1/2 Cup milk or half and half
  • Four tbsp olive oil
  • Extra oil for the pie dish


  • One tbsp mild curry powder
  • 1/2 tbsp Urfa biber
  • One tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp cinnamon
  • Ground black pepper, to taste


  • A sauté pan
  • A 9 inch pie dish or 8×8 inch baking pan
  • A medium sized mixing bowl
  • A small bowl
  • Aluminum foil
  • A wooden spoon or a spatula
  • A whisk

Mix the oil and all of the spices except the turmeric in a small bowl. Warm the oil in a sauté pan over medium heat. When the oil is at temperature, add the onion.

Cook the onions for 2-4 minutes or until translucent, then add the cauliflower. Continue your sauté until the cauliflower is about half cooked (3-5 minutes), then add the eggplant. Once the vegetables are just cooked (another 2-6 minutes, depending on how finely sliced they are), remove them from the heat.

Preheat your oven to 350 degrees Fahrenheit/175 degrees Celsius. Line a pie dish (or a baking pan) with aluminum foil, and then oil the top surface of the foil. Pour your vegetables into the dish and set aside.

Put the eggs, milk, and turmeric in a large mixing bowl and whisk until mixed.

Crumble the goat cheese over the vegetables, then pour the egg mixture into the pie dish.

Bake for 30-40 minutes or until the eggs are just set (they should still be a little jiggly, like a quiche), and a fork inserted in the middle of the dish comes out clean.

Allow the egg bake to set for 5-8 minutes, then gently lift it out of the pie dish and place on a cutting board or a heat-safe flat surface. Gently slice the bake, then peel back the foil, and serve.

This recipe makes 6-8 servings. It will keep in the refrigerator for up to four days.

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