Crustless Cauliflower Quiche (Pashtida ) with Caramelized Onions

This cozy crustless cauliflower pashtida is rich yet delicate, with golden caramelized onions and a slow-bake texture that melts in your mouth—no crust, no cheese overload, and no fuss. Perfect for picky eaters or anyone who wants a wholesome, comforting dish with clean flavors and a naturally creamy finish.

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Recipe

🍽 Servings: 6–8

🔥 Total Time: 1 hour 30 minutes

⚡ Calories per Serving: ~160 kcal

Crustless Cauliflower Quiche (Pashtida) with Caramelized Onions

Ingredients

• 450 g cauliflower, chopped into small florets or crumbled

• 1 medium potato (~100g), peeled and grated, moisture squeezed out

• 2 medium onions, thinly sliced

• 3 tbsp butter or olive oil (for caramelizing onions)

• 4 large eggs

• 200 ml heavy cream (or full-fat milk)

• 3 tbsp plain flour (or oat/almond flour)

• ½ tsp fine sea salt

• ¼ tsp white or black pepper

• Optional: ¼ cup grated mild cheese (like mozzarella)

• Optional: Pinch of nutmeg or thyme (only if a subtle aroma is desired)

Instructions

1. Caramelize the Onions

   1. Heat butter or oil in a pan over low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and soft—about 25–30 minutes. Set aside.

2. Prepare the Vegetables

   1. Chop the cauliflower into very small florets or coarse crumbs. Grate the potato and gently squeeze out excess moisture with a clean towel.

3. Mix the Batter

   1. In a large mixing bowl, whisk the eggs. Add cream, flour, salt, and pepper. Stir until smooth. Fold in the raw cauliflower, grated potato, caramelized onions, and cheese if using.

4. Assemble and Bake

   1. Grease a 9-inch round baking dish. Pour in the mixture and level it out. Optional: Dust top lightly with flour or breadcrumbs for a golden finish.Bake at 170°C (340°F) for 60–75 minutes, until golden and set in the center. Tent with foil if browning too quickly.

5. Cool and Serve

   1. Let rest for 10–15 minutes before slicing. Enjoy warm or at room temperature.

🥗 Nutritional Value (per serving, 1/8 of pashtida)

• Calories: 160 kcal

• Protein: 6g

• Fat: 12g

• Carbs: 7g

• Fiber: 2g

• Calcium: ~60mg

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Wrap slices individually and freeze up to 2 months. Thaw in fridge and reheat gently in oven or skillet.

Caramelize the Onions

Caramelize the Onions

Assemble and Bake

Assemble and Bake

Assemble and Bake

Assemble and Bake

Cool and Serve

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Prompt

Here's how I prompted to make a Crustless Cauliflower Quiche (Pashtida ) with Caramelized Onions recipe:

I had some cauliflower that I needed to use, and I felt semi-creative. So I asked ChatGPT for help:

I want a simple, crustless, little to no cheese, cauliflower quiche (pashtida). It can have caramelized onions, but I do not want to pre-cook the cauliflower, so I am looking for a slow baking version. Not a lot of strong tastes. I want it simple and delicious. Rich but not overpowering.

It gave me what I asked for:

Here's a simple, crustless cauliflower pashtida (quiche) that is:

• Made without pre-cooking the cauliflower

• Uses little to no cheese

• Has caramelized onions for a subtle depth

• Mild, comforting, and rich—but not heavy or overwhelming

Crustless Cauliflower Pashtida with Caramelized Onions

Servings: 6–8Prep time: 15 min (plus caramelizing time)Cook time: 60–75 min (low and slow)Oven temp: 170°C (340°F)

Ingredients

• 1 medium head cauliflower, chopped into small florets (~500g)

• 2 medium onions, thinly sliced

• 3 tbsp butter or olive oil (for caramelizing)

• 4 eggs

• 200 ml heavy cream (or full-fat milk for lighter version)

• 3 tbsp plain flour (or substitute with ground oats or almond flour)

• ½ tsp salt (or to taste)

• ¼ tsp white or black pepper

• Optional: ¼ cup grated mild cheese (like mozzarella or Emmental) — or omit

• Optional: Pinch of nutmeg or thyme (only if you want a hint of aroma)

Instructions

1. Caramelize the OnionsIn a large pan, heat butter or oil over low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and soft—about 25–30 minutes. Set aside to cool slightly.

2. Prepare the CauliflowerChop the cauliflower into small, bite-sized florets or even coarse crumbles. The smaller the pieces, the more tender they’ll get during baking.

3. Mix the BatterIn a large bowl, whisk the eggs. Add cream, flour, salt, pepper, and mix until smooth. Stir in the caramelized onions and raw cauliflower. Add the cheese if using.

4. AssemblePour mixture into a greased baking dish (roughly 9-inch round or equivalent). Tap gently to distribute evenly.

5. BakeBake uncovered at 170°C (340°F) for about 60–75 minutes, until the top is golden and the center is firm when gently pressed. If browning too fast, tent loosely with foil halfway through.

6. Cool and ServeLet it rest 10–15 minutes before slicing. It sets more as it cools.

Serving Ideas

• Serve with a side salad of cucumbers and fresh mint

• Lovely warm or at room temp for breakfast, brunch, or dinner

• Can be sliced into squares for lunchboxes or picnics

Nutrition (approx. per slice, 1/8 of pashtida)

• Calories: 160

• Protein: 6g

• Carbs: 7g

• Fat: 12g

• Fiber: 2g

• Calcium: 60mg

Let me know if you'd like a version that includes whey instead of cream.

I'm used to making these quiches with bread crumbs. There were none in the recipe, so I asked:

No bread crumbs?

It explained:

Correct — this version does not use breadcrumbs. The flour (just a few tablespoons) helps bind the mixture gently without forming a dense base, keeping it light and crustless as you wanted.

But if you want a slightly firmer edge or golden top without adding cheese, you could:

• Sprinkle a thin layer of breadcrumbs (or almond flour) just on the greased dish before pouring in the batter — it adds a subtle texture without becoming a crust.

• Or, for extra golden color on top, lightly dust the top with a teaspoon of flour or ground oats before baking.

Would you like me to include one of those tweaks in the base recipe?

I was slightly short on cauliflower so I asked if I could substitute with potato:

I'm about 50 grams short of cauliflower. Can I find grate a single potato?

It said yes:

Yes, you can absolutely grate a single potato to make up for the 50g of missing cauliflower. It’s a good swap:

• Texture: Grated raw potato will soften beautifully during the slow bake and blend in with the cauliflower.

• Flavor: It adds mild richness without overpowering the dish.

• Tip: After grating, gently squeeze out excess moisture with a clean towel to avoid watering down the batter.

It’ll still bake up light and cohesive. Want me to adjust the recipe with the potato included?

Scroll to the top of this page or click the link below for the final recipe.

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