Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust (2024)

[heart_this] · Oct 27, 2014 · 44 Comments

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

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

Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 30 minutes Servings: 6

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

ingredients

For the quinoa crust:

1/2 cup quinoa, rinsed
1 cup water
1 egg
1/4 cup parmigiano reggiano (parmesan), grated (optional)

For the quiche:

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

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.

For the quiche:

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.

Option: Use a pastry crust or a brown rice crust in place of the quinoa crust.
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.

Nutrition Facts: Calories 271, Fat 14g (Saturated 5g, Trans 0), Cholesterol 227mg, Sodium 187mg, Carbs 19g (Fiber 3g, Sugars 3g), Protein 16g

Nutrition by:

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Reader Interactions

Comments

Katrina @ Warm Vanilla Sugar says
October 27, 2014 at 12:05 pm

This is about to become my new favorite meal! HOLY YUM!
Reply
Julie @ Table for Two says
October 27, 2014 at 1:21 pm

This looks SO good!!! Love the quinoa crust!! Marvelous idea!
Reply
Liz @ FloatingKitchen says
October 27, 2014 at 1:22 pm

This looks incredible, Kevin! Seriously, this has all my favorite things in one place! Pinned!
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Catherine says
October 27, 2014 at 1:43 pm

This really is a beautiful quiche. Perfect for lunch or dinner. Catherine
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We Are Not Martha says
October 27, 2014 at 1:53 pm

Quinoa crusts are my new favorite thing in the world and this quiche looks perfect in SO many ways!!
Sues
Reply
marla {Family Fresh Cooking} says
October 27, 2014 at 2:02 pm

The quinoa crust is brilliant!
Reply
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Heather Christo says
October 27, 2014 at 3:07 pm

This is so beautiful Kevin, and the crust is genius!
Reply
Allie BakingAMoment says
October 27, 2014 at 3:26 pm

Ooh I'm loving the mushroom and cauliflower combo! And that crust looks so crunchy good 😀
Reply
kevin says
October 27, 2014 at 3:49 pm

Allie BakingAMoment: The quinoa crust does get nice and crispy!
Reply
Jordan Hansen says
October 27, 2014 at 6:40 pm

I'm so excited to see this recipe after getting a sneak peak on Instagram. I can't wait to try it 🙂
Reply
Lynn Eberhardt says
October 27, 2014 at 9:15 pm

I know a quiche is made with eggs, but is it possible to substitute them with chia or flax egg substitute??
Reply
Tina says
October 27, 2014 at 11:55 pm

Love love love!
Reply
Gaby says
October 28, 2014 at 2:48 am

Great recipe! I especially love the quinoa crust!
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Joanne says
October 28, 2014 at 10:41 am

Love all these flavors together! Perfect meal for all hours of the day!
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Jeanette says
October 28, 2014 at 1:20 pm

Love your quinoa crust! Great meatless meal idea!
Reply
Michelle Hershman says
October 28, 2014 at 1:41 pm

I am so into this recipe! I love the quinoa crust! I will absolutely be making this!!
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bev @ bev cooks says
October 28, 2014 at 2:09 pm

Good grief, dude. JEAH.
Reply
Iris Mccall says
October 28, 2014 at 2:58 pm

I have made drastic changes in my eating habits and this looks awesome. I can't wait to try it. Thanks for sharing! !
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Jules says
October 30, 2014 at 4:10 pm

Just beautiful, Kevin! I love the idea of the crunchy quinoa crust paired with this creamy quiche — thanks for sharing!
See Also
Baked Spaghetti (Epic!)
Reply
Carole says
October 30, 2014 at 6:48 pm

Not a fan of quinoa, so will need to figure out a substitute.
Reply
kevin says
October 30, 2014 at 7:01 pm

Carole: You could use a regular pastry crust or a brown rice crust.
Reply
Gloria Baker says
November 28, 2014 at 2:59 pm

I saved this Kevin good one recipe! I love quiches or tarts!
Reply
Jodee Weiland says
December 2, 2014 at 6:56 pm

This quiche looks fabulous, Kevin! I love the ingredients and quinoa crust…thanks for sharing!
Reply
S @ Frugal Allergy Mom says
December 19, 2014 at 7:31 am

Wow, this recipe looks incredible! I think I will have to Pin it and try it real soon!
Reply
Anonymous says
January 12, 2015 at 11:10 pm

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 🙂
Reply
Jill says
March 23, 2015 at 3:44 pm

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.
Reply
kevin says
March 23, 2015 at 5:16 pm

Jill: I would go with a feta, white cheddar or even a blue cheese.
Reply
katie dunlap says
November 4, 2015 at 5:00 pm

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!
Reply
Alan Kousen says
May 30, 2016 at 5:09 pm

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.
Reply
Dani O'Malley says
August 30, 2016 at 4:24 am

Would red quinoa have the same texture?
Reply
kevin says
August 31, 2016 at 8:11 pm

Dani O'Malley: Red quinoa also works well! Enjoy!
Reply
The Mistress of Spices says
February 4, 2018 at 4:45 pm

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!
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D and K says
June 7, 2019 at 4:07 am

Love your Roasted cauliflower & mushroom carbonara!!! SOOOO delicious!!!! Looking forward to your recipes!!
Reply
Annie says
January 30, 2020 at 9:48 am

Can I substitute almond milk for the milk or heavy cream?
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- kevin says
  February 3, 2020 at 11:49 am
  
  Yes you can! Use the same amount and enjoy!
  Reply
Q says
March 15, 2020 at 5:01 pm

What size pan do you use for this?
Reply
- kevin says
  March 16, 2020 at 8:41 am
  
  I usually use a 9 inch pie plate. Enjoy!
  Reply
Elizabeth says
October 4, 2020 at 11:25 am

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!
Reply
Frostine Bean says
November 4, 2021 at 10:03 am

I detest mushrooms. Any other substitutions?
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- kevin says
  November 8, 2021 at 2:45 pm
  
  You could simply omit them or replace them with something like: roasted red peppers, pre-roasted butternut squash cubes, sun-dried tomatoes, etc. Enjoy!
  Reply
- Auxilia says
  May 17, 2022 at 6:19 pm
  
  I use 8 oz. cubed eggplant instead. It works well in this dish. 🙂
  Reply
Lynn says
November 20, 2022 at 6:23 pm

Hello! Thank you for this delicious looking recipe. May I freeze it? I’d like to pre prepare this for after Thanksgiving.
Thank you.
Lynn
Reply
- kevin says
  November 21, 2022 at 8:49 am
  
  You can freeze this!
  Reply