Roasted Cauliflower, Mushrooms, Caramelized Onions & Goat Cheese…. with a Quinoa Crust
This healthy take on a brunch staple turned out even tastier than we expected! Roasting the cauliflower & mushroom brings out natural sweetness and delightful depth of umami flavour that we cannot stop thinking about. And OMG the GGOG caramelised onions really take it over the top. Perhaps most surprising to the palate - the quinoa crust that hits all the crispy flaky notes you love about a traditional pastry crust, but with the health benefits of the beloved superfood.
½ Cup Quinoa (rinsed)
1 Cup Water
¼ Cup Parmesan Cheese (grated)
½ Medium head Cauliflower (cut into florets)
8 oz. mushrooms quartered (we like to use cremini for this recipe)
1 batch prepared GGOG Caramelized onions
1 Tbs Olive Oil
½ Cup Milk of your choice (we used Almond milk and did not sacrifice texture or flavour)
½ tsp dried thyme
4 oz. crumbled goat cheese
Salt & black pepper to taste
Preheat oven to 375 degrees Fahrenheit
Make the Carmelized Onions: see recipe (insert link)
Cook the Quinoa: Combine rinsed quinoa and water in saucepan. Bring to a boil & cook until Quinoa is tender and most of the water is absorbed (about 15 minutes). Remove from heat, cover & let stand 5 minutes.
Make the Quinoa Crust: Combine the cooked quinoa, 1 egg, and parmesan cheese. Press mixture into pie dish, and bake in preheated oven for 10-15 minutes, until lightly browned. Set aside.
Increase oven temperature to 400 degrees Fahrenheit.
Roast the Cauliflower & Mushrooms: Place cauliflower florets & sliced mushrooms on baking sheet, drizzle with olive oil, salt & pepper. Roast for 15-20 minutes, until they start to carmelize. Turn oven temperature down to 375 degrees Fahrenheit.
Make the filling: Whisk together remaining 5 eggs, Milk, Thyme, Salt & Pepper.
Assemble Quiche: Layer bottom of prepared Quinoa crust with GGOC Caramelized onions; then the roasted Cauliflower & Mushrooms. Pour egg mixture into pie dish. Sprinkle with crumbled goat cheese.
Bake for about 30-35 minutes until golden brown and filling has set. If you shake the pan, it should not wobble.
Top with your favourite Ginger Goat hot sauce & Serve with a mixed green salad & vinaigrette dressing. Enjoy!