Creamy Curry Cauliflower & Quiche Bowl

A hearty vegetable quiche makes the perfect topper for this trendy grain bowl.

  • Prep time: 5 min
  • Makes: 2 Bowls
  • Cook time: 20 min

Nutritional Information

Per Serving (1 bowl)

  • Calories
  • Saturated Fat
    5 g
  • Fat
    20 g
  • Cholesterol
    200 mg
  • Carbohydrates
    63 g
  • Fibre
    6 g
  • Sugars
    24 g
  • Protein
    22 g
  • Sodium
    510 g
  • Glucides
    600 mg


2 cup / 500 ml cauliflower florets
1 tbsp / 15 ml olive oil
1/4 tsp / 1 ml each garlic powder, ground cumin and ground coriander
Pinch each salt and pepper
Curry Yogurt Sauce:
1/2 cup / 125 ml plain Greek yogurt
1 tbsp / 15 ml minced chives or green onion
2 tsp / 10 ml each olive oil, lime juice and honey
1/4 tsp / 1 ml mild curry powder
Pinch salt
Bowl Assembly:
2 / 190 g EGG Bakes! Garden Vegetable Quiche
1 1/2 cup / 375 ml warm cooked couscous, quinoa or brown rice
1 cup / 250 ml baby spinach
1/2 cup / 125 ml shredded carrot
Cilantro leaves and toasted almonds (optional)


  1. Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, garlic powder, cumin, coriander, salt and pepper. Roast for 20 minutes or until tender.

  2. Curry Yogurt Sauce: Blend yogurt with chives, olive oil, lime juice, honey, curry powder and salt.

  3. Bowl Assembly: Meanwhile, prepare Egg Bakes! Quiche according to package directions and cut into wedges.

  4. Spoon couscous into serving bowls. Divide warm quiches, roasted cauliflower, spinach and carrot between bowls. Drizzle with curry yogurt sauce to taste. Garnish with cilantro and almonds (if using).


  1. Replace the Egg Bakes! Garden Vegetable Quiche with Egg Bakes! Spinach, Ricotta & Caramelized Onion flavour.

  2. Add a dollop of mango chutney for added flavour.

This recipe was made with:

EGG Bakes! Garden Vegetable

Full of hearty garden vegetables and savoury ricotta, start your day off right with this delectable quiche.

Learn More

Tips: Hard Boiled

To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.

Italian Pasta Frittata

View recipe

Grilled Steak ‘n Egg with Grilled

View recipe
See all recipes