Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust

Roasted cauliflower and mushrooms along with creamy goat cheese in light and tasty quiche with a quinoa crust.

Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust

ingredients
For the quinoa crust:
  1. 1/2 cup quinoa, rinsed
  2. 1 cup water
  3. 1 egg
  4. 1/4 cup parmigiano reggiano (parmesan), grated (optional)

For the quiche:
  1. 1/2 medium head cauliflower, cut into florets
  2. 8 ounces mushrooms, quartered
  3. 1 tablespoon oil
  4. salt and pepper to taste
  5. 5 eggs
  6. 1/2 cup milk or heavy cream
  7. 1/2 teaspoon thyme, chopped
  8. 4 ounces goat cheese, crumbled
  9. salt and pepper to taste

directions
For the quinoa crust:
  • 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.