Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust

• Vegetarian
• Gluten free

• Produce

  • 1/2 medium head Cauliflower
  • 8 oz Mushrooms
  • 1/2 tsp Thyme

• Refrigerated

  • 6 Egg

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 4 oz Goat cheese
  • 1/2 cup Milk or heavy cream
  • 1/4 cup Parmigiano reggiano

• Liquids

  • 1 cup Water

Found on closetcooking.com

Description

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 egg
• 1/4 cup parmigiano reggiano (parmesan), grated (optional)
• 1/2 medium head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon oil
• salt and pepper to taste
• 5 eggs
• 1/2 cup milk or heavy cream
• 1/2 teaspoon thyme, chopped
• 4 ounces goat cheese, crumbled
• salt and pepper to taste

Directions

• Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
• Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375F/190C oven until lightly golden brown, about 10 minutes, before setting aside.
• Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
• Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt and pepper, pour into crust and bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

Nutrition