Get it while it’s hot! Thanks to ClosetCooking for the recipe and photo!

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 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 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 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.

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