Roasted Cauliflower, Mushroom And Goat Cheese Quiche With Quinoa Crust Recipe

I’ve been experimenting in my kitchen and created a Cauliflower Quiche that balances flavors beautifully. The quinoa crust, infused with olive oil and almond flour, provides a satisfying base to layers of roasted cauliflower and mushrooms. The tangy goat cheese and heavy cream add an irresistible richness that surprises me.

I recently experimented with a twist on a classic quiche that totally surprised me with its fresh flavors and fun textures. My Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust is a mix of comfort and creativity.

I started with a base made from 1 cup quinoa, rinsed and cooked, 2 large eggs and 1/4 cup almond flour, blending them to form a surprisingly crisp crust that holds all the vibrant filling together. The filling itself is packed with roasted cauliflower florets and sliced mushrooms, plus a hint of garlic for an extra punch.

Then I mixed in 4 large eggs, 1/2 cup heavy cream, and a generous 1/2 cup crumbled goat cheese along with salt, pepper and dried thyme. Its unique taste could easily spice up a vegetarian Thanksgiving or simply delight you on any day you want something daring and new.

Enjoy every bite.

Why I Like this Recipe

I like this recipe cause it gives me a totally new spin on quiche. First, I really enjoy that the quinoa crust not only tastes nutty but also makes the dish feel light yet filling. Second, I love the mix of roasted cauliflower and mushrooms which makes every bite both crisp and tender. Another reason is the goat cheese in the egg mixture that brings a creamy tang and ties all the flavors together.

So, here’s how I see it: this roasted cauliflower, mushroom and goat cheese quiche with quinoa crust is just awesome. Its got a crunchy, nutty base paired with perfectly roasted veggies and a creamy, cheesy filling that is just the best. I know it sounds kinda unusual at first, but the mix really surprises you and always makes me smile.

Ingredients

• Quinoa: A great source of protein and fibre that gives a nutty, satisfying texture.
• Cauliflower: Packed with vitamin C and fibre; it adds a subtle natural sweetness to the dish.
• Mushrooms: They bring an earthy, savory flavour and antioxidants, making the quiche more complex.
• Goat Cheese: Delivers a creamy, tangy punch while boosting protein and healthy fats.
• Almond Flour: Offers extra protein and a slight nutty taste, a perfect low-carb option.

Ingredient Quantities

• 1 cup quinoa, rinsed and cooked
• 2 large eggs (for the quinoa crust)
• 1/4 cup almond flour (you can use extra quinoa if you dont have it)
• 2 tbsp olive oil, divided (plus a little extra for roasting)
• 1/2 tsp salt, divided
• 2 cups cauliflower florets, chopped into bite sized pieces
• 2 cups assorted mushrooms, sliced
• 1 clove garlic, minced (optional but adds nice flavor)
• 4 large eggs (for the quiche filling)
• 1/2 cup heavy cream
• 1/2 cup goat cheese, crumbled
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme

How to Make this

1. Preheat your oven to 375°F and grease a pie dish with a little olive oil.

2. In a bowl, combine the 1 cup cooked quinoa, 2 large eggs, 1/4 cup almond flour, 1 tbsp olive oil from the 2 tbsp provided, and 1/4 tsp salt. Mix it well and press it evenly into the bottom and sides of your dish to form a crust.

3. Bake the crust for about 10 minutes to set it up a bit before adding the filling.

4. While the crust bakes, toss 2 cups cauliflower florets with a drizzle of olive oil and a pinch of salt, then roast them in the oven for about 15 minutes until they start to brown.

5. In a skillet over medium heat, add a small splash of olive oil and cook 2 cups sliced mushrooms and the minced garlic for about 5 minutes until they’re softened.

6. In a separate bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/2 tsp dried thyme, and 1/4 tsp ground black pepper.

7. Stir in the 1/2 cup crumbled goat cheese to the egg mixture.

8. Once the crust is pre-baked, evenly spread the roasted cauliflower and sautéed mushrooms over it.

9. Pour the egg and goat cheese mixture over the veggies ensuring everything is well covered.

10. Return the dish to the oven and bake for 25 to 30 minutes until the center is just set and lightly golden. Let it cool a bit before serving.

Equipment Needed

1. Oven – preheat it to 375°F for the crust and filling
2. Pie dish – used for pressing the crust and baking the quiche
3. Mixing bowl – for combining the quinoa, eggs, almond flour, olive oil, and salt
4. Measuring cups and spoons – to accurately measure ingredients like quinoa, almond flour, olive oil, salt, and spices
5. Baking tray – for tossing and roasting the cauliflower florets separately
6. Skillet – to sauté the mushrooms and garlic over medium heat
7. Whisk – for beating together the eggs, heavy cream, thyme, and pepper for the filling
8. Spatula – for stirring ingredients in both the bowl and the skillet

FAQ

Roasted Cauliflower, Mushroom And Goat Cheese Quiche With Quinoa Crust Recipe Substitutions and Variations

• Replace almond flour with extra cooked quinoa or oat flour if you don’t have almond flour on hand.
• Swap heavy cream with half-and-half or whole milk for a lighter version, though it might change the richness a bit.
• If you can’t find goat cheese, try using crumbled feta cheese which gives a similar tangy flavor.
• Instead of olive oil, you can use avocado oil or even a light vegetable oil for roasting.

Pro Tips

1. When making the crust try not to over mix your ingredients cause that can make it turn out all chewy and dense. You just need to mix until it’s all combined no need to beat it like crazy.

2. Give the roasted cauliflower and mushrooms a little extra time in the oven if they seem a bit soggy; letting them get a bit crispy adds a really nice texture and flavor to your quiche.

3. If you like your quiche extra creamy, you can add a little extra heavy cream to the filling and maybe even a tiny sprinkle of salt extra at the end so that the flavors really pop.

4. Make sure you use a good quality olive oil since it really makes a difference in sauteing the garlic and mushrooms and even in roasting the veggies; a bland olive oil just wont give you that depth in flavor.