Preheat oven to 375
1 small red onion, sliced
Approx 1/2 A&H 14oz. Salami, chopped and sliced (for garnish)
1 12oz bag frozen cauliflower rice
2 tablespoons chopped parsley
1/4 tsp kosher salt, 1/8 tsp each, pepper, pizza seasoning and red pepper flakes
handful of cherry tomatoes, sliced (your choice and adjust to your taste)
2 scallions, chopped
3 eggs
1 tsp. dijon mustard
1 sheet puff pastry
1 9-10" pie plate
Sauté the onion on medium heat. Add the salami and cook until onion browns a little and the salami caramelizes. Add the frozen cauliflower rice and seasoning, mix thoroughly until softened. Add the tomatoes and scallions to the mix. Turn off the fire and cool.
While the mixture is cooling, roll out the puff pastry and place over a pie plate. Pierce with a fork in a few places and par bake in the oven for 10 minutes. Reduce the temperature to 350.
Mix the 3 eggs and dijon mustard with a fork. Pour and mix into the cooled salami cauliflower and then into the pie plate. Finish with a few rounds of salami on top.
Bake for 20-30 minutes until the egg is set. Watch for over browning of the pie edges, can cover the edge with foil until the quiche is fully cooked.
Enjoy!