Description
A wholesome and savory quiche featuring a nutty quinoa crust filled with roasted cauliflower, earthy mushrooms, creamy goat cheese, and fresh thyme. Perfect for brunch, lunch, or a light dinner with bold yet balanced flavors.
Ingredients
Scale
- 2 cups cooked quinoa
- 4 large eggs
- 1 cup milk
- 1 medium cauliflower head, cut into florets
- 1 cup cremini mushrooms, sliced
- 1 small yellow onion, diced
- 4 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a 9 inch pie dish.
- In a mixing bowl, combine cooked quinoa with 1 beaten egg and a pinch of salt. Press the mixture firmly into the bottom and sides of the pie dish to form the crust.
- Toss cauliflower florets, sliced mushrooms, and diced onion with olive oil, salt, and black pepper. Spread evenly on a baking sheet.
- Roast vegetables for 20 minutes until tender and lightly golden. Remove from oven and allow to cool slightly.
- In a separate bowl, whisk together the remaining 3 eggs, milk, and chopped thyme.
- Spread the roasted vegetables evenly over the quinoa crust.
- Pour the egg mixture over the vegetables and sprinkle crumbled goat cheese evenly on top.
- Bake for 30 to 35 minutes until the center is set and the top is lightly golden.
- Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
- Press the quinoa crust firmly to prevent crumbling.
- Roast vegetables thoroughly to avoid excess moisture in the filling.
- Allow the quiche to rest before slicing for cleaner portions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 150mg
