I have really been enjoying the cauliflower and mushroom combo lately, especially if they are roasted, and I thought that it was about time that I used them in a breakfast dish and a quiche is the perfect way to do it! I wanted to keep things on the lighter and healthier side so I started out with a quinoa crust, which is easy to make, you simply mix an egg and possibly some cheese into the cooked quinoa, press it into a pie plate and pre-bake it before filling it and baking it again. From there I roasted the cauliflower and mushrooms and added the usual quiche suspects, eggs and cream, along with some goat cheese, since a quiche just isn’t a quiche without cheese! (Aged white cheddar or blue cheese would also be amazing in this quiche!) The cauliflower and mushroom combo works amazingly well in this quiche and now I can enjoy my favourite combo for breakfast lunch and dinner!
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.
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
For the quinoa crust:
For the quiche:
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.
For the quinoa crust:
For the quiche:
Option: Replace the goat cheese with another cheese like aged white cheddar, blue cheese, etc.
Tip: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.
Note: It is best to let the quiche come down to room temperature before slicing as the goat cheese will be melted when warm making it more difficult to get nice clean slices.
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This is about to become my new favorite meal! HOLY YUM!
This looks SO good!!! Love the quinoa crust!! Marvelous idea!
This looks incredible, Kevin! Seriously, this has all my favorite things in one place! Pinned!
This really is a beautiful quiche. Perfect for lunch or dinner. Catherine
Quinoa crusts are my new favorite thing in the world and this quiche looks perfect in SO many ways!!
Sues
The quinoa crust is brilliant!
This is so beautiful Kevin, and the crust is genius!
Ooh I'm loving the mushroom and cauliflower combo! And that crust looks so crunchy good 😀
Allie BakingAMoment: The quinoa crust does get nice and crispy!
I'm so excited to see this recipe after getting a sneak peak on Instagram. I can't wait to try it 🙂
I know a quiche is made with eggs, but is it possible to substitute them with chia or flax egg substitute??
Love love love!
Great recipe! I especially love the quinoa crust!
Love all these flavors together! Perfect meal for all hours of the day!
Love your quinoa crust! Great meatless meal idea!
I am so into this recipe! I love the quinoa crust! I will absolutely be making this!!
Good grief, dude. JEAH.
I have made drastic changes in my eating habits and this looks awesome. I can't wait to try it. Thanks for sharing! !
Just beautiful, Kevin! I love the idea of the crunchy quinoa crust paired with this creamy quiche — thanks for sharing!
Not a fan of quinoa, so will need to figure out a substitute.
Carole: You could use a regular pastry crust or a brown rice crust.
I saved this Kevin good one recipe! I love quiches or tarts!
This quiche looks fabulous, Kevin! I love the ingredients and quinoa crust…thanks for sharing!
Wow, this recipe looks incredible! I think I will have to Pin it and try it real soon!
Made this the other night, substituted the heavy cream with low fat greek yoghurt and did a mixture of goats cheese and low fat quark.. Not a crumb was left 🙂
Husband not fond of goat cheese… and I'd like to make this for a dinner meal sometime!! What other kinds of cheese would you suggest? How about gruyere?!? Thanks.
Jill: I would go with a feta, white cheddar or even a blue cheese.
Hi! I am wondering how much of this recipe can be made ahead of time – so I can serve it for a weeknight dinner? Thanks!
Hoorah for another combo using cauliflower. We at Journeys End Lodge have a similar combo with a potato crust and use a mix of cheeses depending on whats in our refrigerator.
Would red quinoa have the same texture?
Dani O'Malley: Red quinoa also works well! Enjoy!
Made this for dinner last night and am enjoying the leftovers for breakfast right now. Loved it! Thanks for the idea of using a quinoa crust, I'll be making that base for lots of other quiches in the future!
Love your Roasted cauliflower & mushroom carbonara!!! SOOOO delicious!!!! Looking forward to your recipes!!
Can I substitute almond milk for the milk or heavy cream?
Yes you can! Use the same amount and enjoy!
What size pan do you use for this?
I usually use a 9 inch pie plate. Enjoy!
I’ve baked this twice now It’s been wonderful both times. I used feta and almond milk this time and included artichoke hearts because I had some in the fridge. This is a perfect meal no matter what time of the day-the quinoa crust is wonderful. Thanks for the recipe!
I detest mushrooms. Any other substitutions?
You could simply omit them or replace them with something like: roasted red peppers, pre-roasted butternut squash cubes, sun-dried tomatoes, etc. Enjoy!
I use 8 oz. cubed eggplant instead. It works well in this dish. 🙂