u/KathyEatsSmart

I make this quiche AT LEAST 2-3x a week - its THAT good - and keeps me from making bad choices when I want something sweet! It works great for breakfast, snack or dessert!!!

This new and improved recipe removes ALL sugar alcohols from the filling. Just the smaller amount in the base remain, making it easily well tolerated by just about everyone. Also instructions using regular oven instead of air fryer.

And no, you won't be able to tell there is cauliflower rice as the base at all!!! It takes on the flavor of the quiche and plays a key role as a sweetness layer to filling layer. Don't skip it!!!

**BEFORE YOU GET STARTED** - be sure to review my notes and tips following the recipe for the best results! I will post these instructions both here and in comments since some people have trouble seeing the entire thing in one or the other. :)

Pumpkin Pie Quiche

Ingredients:

The Base:

• 12oz package cauliflower rice

• ¼ cup Lakanto Baking Sugar substitute

• 1 tsp Sugar free maple syrup

• 1/4 tsp cinnamon

• 1 tsp mineral salt

The filling:

Pumpkin mixture

• One 15oz can Pumpkin Puree

• 45g FAGE brand 5% Greek Yogurt (about 3 tbsp) (*see notes!)

• 4 tbsp Jordan’s Caramel Sauce (shake well first!!)

• 1.5 tsp Grandma’s Baking Molasses

• 1 tsp mineral salt

• ¾ tsp Pumpkin Pie spice mix

• ¼ tsp cinnamon

Egg Mixture

• 2 Large eggs

• 1 and ¼ cup egg whites

• 1/2 tsp mineral salt

Prepare 8” metal cake pan, line with parchment

The Base: Mix cooked cauliflower rice, with 1 tsp* (see notes) mineral salt, 1 tsp sugar free maple syrup, ¼ tsp cinnamon and ¼ cup Lakanto BAKING sugar substitute. Press the mixture into the prepared pan especially around edges.

The Filling:

Microwave pumpkin 3 minutes on high, stir, then 2 more minutes to reduce the water content. Cover with a paper towel, not a lid, so steam can escape. Mix with 45g yogurt, 4 tbsp caramel sauce (shake well first!), 1.5 tsp molasses, 1 tsp mineral salt, ¾ tsp pumpkin pie spice, and 1/4 tsp of cinnamon. Adjust to taste.

In a separate bowl, beat 2 Large eggs, 1 and ¼ cup egg whites, and ½ tsp mineral salt together until blended smooth.

Combine the egg mixture into the pumpkin mixture and mix well until smooth and fully blended. Pour onto cauliflower rice base.

Put into preheated oven at 375 degrees conventional (not convection) setting.

Mine comes out done at exactly 1 hour. There is no risk of over baking – it won’t dry out or ruin texture. The only risks are the center not fully setting if not baked long enough and burning the top with too high of heat – so lower temp some at that 45 minute mark if the top is looking like it might burn.

Here, at the one hour mark, without opening the oven door, I turn the oven off and let it sit in there another 10-15 minutes, just to ensure that center gets fully done.

LET IT SIT IN THE PAN after removing from oven for at least 5 minutes before lifting it out. Then place on cooling rack (preferably with airflow underneath like the last pic in the gallery shows) so moisture on bottom can dry out.

Cut with bread knife in sawing motion allowing the knife to do the work for clean cuts.

Whole Pie: 577 calories, 56.8g protein, 12.3g fat, 19.7g fiber, 39.4g net carbs

Per slice: 72 calories, 7.1g protein, 1.5g fat, 2.4g fiber, 4.9g net carbs

2 slices: 144 calories, 14.2g protein, 3.1g fat, 4.9g fiber, 9.8g net carbs

3 slices: 216 calories, 21.3g protein, 4.6g fat, 7.4g fiber, 14.7g net carbs

4 slices: 288 calories, 28.4g protein, 6.1g fat, 9.8g fiber, 19.7g net carbs

NOTES AND TIPS:

* I am using Redmonds Mineral salt, fine grained. If you are using regular salt, you will need less. Regular salt is more refined/concentrated. If you are using another mineral salt that isn't fine grain, you will need to adjust as larger grains will take up more volume and not provide the same amount of saltiness. Adjust base and pumpkin mixture to taste.

* FAGE yogurt is what I am using. I **DO** think the brand is important here as Fage very specifically does not have a tangy flavor, which is important for a sweet pumpkin "pie". I am using 5% Fage, but 0% would prob be pretty similar, but again, I'd still stick with Fage because its not tangy and you don't want tang flavor in this.

* Pumpkin brand - they truly are different!! I use both Walmart's Great Value brand and Wegmans house brand and they are VERY different. Walmart's is caramelized, cooked down more, smoother and therefor much sweeter right out of the can (by far my favorite). Wegmans pumpkin is bright orange, less cooked down (so higher water content), more texture, still pleasant flavor, but you may need to adjust sweetener and/or spices depending on your brand. I used the Walmart brand, if you're using another brand, you may need to adjust sweetness level and/or if its one of the less cooked down, more minimally processed ones, may need to increase the microwave cook down to remove more water content.

* I am using Lakanto Baking sugar substitute in the base, use what you like, but I wouldn't do a brown sugar sub here.

* Jordan's Skinny Mixes Salted Caramel SAUCE/TOPPING - don't confuse this with the same brand name's Salted Caramel drink SYRUP. You want the SAUCE/TOPPING. Its amazing stuff anyhow, so you will want this in your life! lol Be sure to shake well every time before using.

* The type of pan matters!!! A metal pan will conduct heat better than anything. Silicone pans are horrible heat conductors and will likely leave you with a disappointing result. Glass conducts heat differently than metal. It takes a lot longer to heat initially. You really want to use just a plain old standard 8" cake pan for this recipe for the best results.

* To line your 8" cake pan with parchment paper, tear off a big enough piece and LIGHTLY ball it up like you're going to throw it away, then run it under the faucet. Once its wet, you can ball it up tight to wring it out. Then unball it and shake/snap out the excess water off it (like you'd do with a shirt you just took off after a hair cut to get the hair off). Shake it off really well! It will now easily conform to your cake pan without tearing. Do this first - before you even get started on anything else - so that any tiny bits of remaining water droplets will be dry by time you are ready to put your base and filling in otherwise you can get a soggy bottom.

Be sure to trim the excess paper from around the pan where it might come in contact with the air fryer fan, but be sure to leave yourself enough to pull up/out the entire quiche with for easy cutting.

* Cauliflower rice - I buy the frozen from Great Value and microwave it for 10 minutes then get that cover off right away to allow the steam/moisture to evaporate. It comes out fluffy with no liquid at bottom of the bowl. You can even throw it back in the microwave for several minutes after adding base ingredients if its looking too watery, get it steamy enough to evaporate some more liquid then stir.

* Baking - Ovens vary but use the conventional (not convection) setting for this one so there is less risk of burning the top 375 degrees for one hour works for me, you may need to adjust down a bit during the bake if your oven runs a little hotter. It will spring back when pressed in the center when done. Entire pie will settle once cooled - this is completely normal.

* I refrigerate in a sealed Tupperware type container and reheat in microwave the same way. I’ve reheated just on a plate too and that works. Just need to be more careful so the top doesn’t dry out. Either way, reheat at 50% power. It takes several minutes.

* I know a lot of my tips may sound overly specific... and you'll still get a tasty result if you don't follow every tiny bit of advice here... but I have made this recipe countless times, and along the way, I have found ways to really improve it and make it even better (like how not to have a soggy base!!!). For best results, try to follow my tips as much as you can - they have all been tried and tested and I mention them because they truly made a difference in the outcome but it'll be good either way so just have fun with it and experiment as you like!