A healthy and tasty quiche with a gluten-free quinoa crust that is filled with goat cheese, mushrooms, and roasted cauliflower. Great for dinner or brunch because it's filling.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil. 1 small head cauliflower, cut into florets. 1 cup mushrooms, sliced. 4 ounces goat cheese, crumbled. 6 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/4 cup fresh parsley, chopped.
Instructions: Before you start cooking, heat the oven to 375F 190C. Bring water to a boil in a medium-sized pot. Put in the quinoa and half a teaspoon of salt. Turn down the heat, cover, and let it simmer for 15 minutes, or until the water is gone. Take it off the heat and cover it for five minutes. Use a fork to fluff it up, then let it cool. Cover the bottom of a greased quiche pan with the cooked quinoa. Press it down to make a crust. Put the crust in the oven for 10 minutes to make it firm. Warm up the olive oil in a big pan over medium-low heat. When you add the mushrooms and cauliflower florets, saut them until they are soft and lightly browned. The roasted mushrooms and cauliflower should be spread out on top of the quinoa crust. Toast some goat cheese and sprinkle it on top. Add eggs, milk, salt, black pepper, and dried thyme to a bowl and mix them together using a whisk. The egg mix should be poured over the vegetables and cheese in the quiche pan. The quiche should be baked in a hot oven for 25 to 30 minutes, or until the middle is set and the top is golden brown. Take it out of the oven and let it cool down for a while. Before serving, sprinkle with fresh parsley. Cut it up and serve it hot. Baked goat cheese, mushroom, and cauliflower quiche with quinoa crust. Enjoy!
