Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust


This time last year: Therapy Cookies (AKA Chocolate, Peanut Butter, Sea Salt Bites) (2013)


It may not be surprising to you, but one of the most common reasons people find my blog, is in a pursuit for gluten free recipes! There are a lot of recipes that I make intentionally vegetarian, but unintentionally gluten free, which is a win-win for everyone! However, because I have noticed the trend for increased gluten free searches, I have tried to start making more intentionally gluten free recipes, seeking out ways I can cut out flour when possible.

For example, this last year I shared a Berry Quinoa Salad with Honey Citrus Dressing, Flourless Chocolate Lavender Cupcakes, and a Gluten-Free Cauliflower Pizza Crust! All gluten free, and all incredibly delicious!

When I stumbled upon this recipe I thought it would be a perfect recipe to try for my gluten free quiche friends, and I was right! At first I was worried that a quinoa crust would crumble and fall apart as soon as you cut it, however the crust held together amazingly well! We had no trouble cutting or serving the quiche, and the quinoa packed in tons of additional protein and nutrients, a value you do not get with a simple flour crust.

In other words- you should try this recipe, because it’s awesome, incredibly delicious, healthy, gluten free, and it has goat cheese! What more could you want?

And if you are in the market for other gluten free recipes, make sure you check out the Gluten Free section under my recipe page! There is a whole lot of love and flavor to go around!

Come back soon!

Love, a rented kitchen



Crust Ingredients:

  • ½ cup quinoa (I used red, but any variety will do!)
  • 1 cup water
  • 1 egg
  • ¼ cup grated parmesan, grated

Quiche Ingredients:

  • ½ medium head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 Tablespoon oil
  • 1-2 teaspoons minced garlic
  • Salt and pepper to taste
  • 5 eggs
  • ½ cup milk or heavy cream
  • ½ teaspoon thyme, chopped
  • 4 ounces goat cheese, crumbled
  • Salt and pepper to taste


  1. Preheat the oven to 400˚ F.
  2. In a medium sized pot, bring the quinoa and water to a boil. Reduce the heat to a simmer and cook, covered, for 15 minutes, or until all the water has been absorbed. Fluff with a fork and allow the quinoa to sit, covered, for an additional five minutes.
  3. While the quinoa cooks, toss the cauliflower and mushrooms with the olive oil, garlic, and salt and pepper. Arrange in one layer on a baking sheet and cook in the preheated oven for 30 minutes, stirring halfway through. Once lightly brown and slightly caramelized, remove from the heat and reduce the oven to 375˚F.
  4. Combine the cooked quinoa, one egg, and grated Parmesan cheese. Mix thoroughly and press into a pie pan. Cook at 375˚F for ten minutes.
  5. Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt, and pepper, and pour into the cooked piecrust. Bake an additional 30-35 minutes at 375˚F, until the center of the quiche is set and the top is lightly browned.



Notes and Tips!:

  • The quiche tends to cut better when the quinoa crust is cool, thus, try making this recipe in advance, allowing the quiche to cool, and then cutting, heating, and serving.
  • Source: Closet Cooking
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links found below)

Sweet Potato Crusted Spinach Quiche



I love sweet potatoes. For those of you that have been loyally following this blog for the last two years, I am aware that I sound like a broken record. Sorry.

(I’m not really sorry.)

However, the leaves have officially changed color, Halloween has come and gone, sweater weather has arrived, and all of these variables make me crave the warmth and fall flavor of sweet potatoes. Tis’ the season, right?!

Thus, when I stumbled upon this delicious gluten free recipe, which just happened to include sweet potatoes, it took all of about ten minutes before I found myself in the kitchen whipping it up.  And oooooooooh buddy, it was good.

Thus, consider this my gift to you, and get cookin’! You will be so glad you did.

Also, if you happen to share in my sweet potato fanaticism, make sure you check out the ‘vegetable’ and ‘Vegetarian Dishes’ portion of my Recipe page. It is a goldmine of sweet potato lovin’.

Come back soon!

Love, A Rented Kitchen




  • 2 Sweet Potatoes
  • Olive oil spray + 1 Tablespoon olive oil
  • 1 bunch spinach- rinsed, stems removed, and thinly sliced
  • ½ small onion
  • 1 clove garlic
  • 4 Eggs
  • 1 Cup grated mozzarella
  • 1 Tablespoon organic white miso
  • ¼ cup goat cheese
  • ¼ cup Asiago cheese (to sprinkle on top)
  • Optional:
    • Spring herbs (dill, parsley, chives) to taste
    • Sea salt and pepper to taste


  1. Preheat your oven to 400˚F and lightly spray a pie dish with a layer of oil, set aside.
  2. Rinse, peel, and thinly slice sweet potatoes (using either a sharp knife or a food processor).
  3. Arrange the sweet potato slices evenly over the bottom and up the sides of the pie pan in a crust-like fashion. Spray the tops of the potatoes with a light layer of oil and bake for 15 minutes. After the crust has baked, reduce the heat to 375˚F.
  4. Meanwhile, heat olive oil in a medium sized frying pan over medium heat. Once hot, sauté the sliced onion and crushed garlic until light brown, about seven minutes. Add the spinach and sauté until wilted, about four minutes. Drain any excess liquid from the frying pan.
  5. In a medium sized bowl, beat the eggs. Stir in the mozzarella and goat cheese, miso, herbs, and any desired salt/pepper. Then stir in the vegetable mixture until thoroughly combined.
  6. Pour the egg mixture into the potato crush, sprinkle the top with asiago cheese, and bake for 40 minutes at 375˚.
  7. Serve warm and enjoy!



Notes and Tips!:

  • Source: Fourteen Forty
  • Gluten free? Don’t forget to check out the gluten free section of this blog, found under the Recipe tab.
  • Like this recipe? Try these other scrumptious recipes from ‘A Rented Kitchen’ (Recipe links posted below photos!):

Green Apple, Caramelized Onion, and Goat Cheese Quiche with Vegetarian Sausage



Every year finals roll around and I no longer have time to sleep, let alone eat or grocery shop.  The result is an under-nourished 21 year-old, riding on unhealthy doses of sugar and caffeine.  Not my best self.

As a college student we have finals twice and year, and twice a year this pattern and version of myself are revealed. I’m not proud of it.

It took me until my senior year (go figure), but I finally was able to think ahead and beat the self-care black hole that finals tries to suck you into! This year, the week before my finals started, I made two of these delicious quiches, and was able to pull them out and enjoy a healthy meal everyday throughout finals week.

And let me tell you what, there is definitely such a thing as comfort food. When you are running on zero sleep, a nice warm homemade slice of quiche is infinitely better for you than your fifth cup of coffee and another cliff bar. Imagine that!

Despite my brain being in finals mode, and thus usually not functioning very well at all, this quiche turned out wonderfully delicious.  The green apples bake to a soft punch of zest, the vegetarian sausage adds a nice touch of maple and smoked flavor, and who doesn’t love goat cheese?! (seriously, if you don’t love goat cheese, you should probably seek help.)

Try this delicious quiche for your holiday brunch, breakfast for dinner, or finals week. You can’t say I didn’t warn you!




  • 2 thin quiche crusts, or one deep-dish quiche crust (store bought or homemade!)
  • 1 Tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 8-10 eggs (or 2 cups)
  • 1 cup skim milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 granny smith apple, thinly sliced
  • 4 ounces crumbled goat cheese*
  • 1 ½ cups shredded cheddar cheese
  • 4 vegetarian sausage links, cut into small bite-sized pieces


  1. Preheat the oven to 425˚F.
  2. Heat one tablespoon of olive oil in a medium sauté pan over medium heat.
  3. Once hot add the yellow onion and sauté for 20 minutes on low, to caramelize. (I like to add a few Tablespoons of water to the pan to help steam the onions about halfway through). Stir frequently.
  4. Meanwhile, using an eggbeater beat the eggs in a large bowl.
  5. Add the milk, salt, and pepper to the eggs and mix well.
  6. Add the cheddar cheese and goat cheese to the egg mixture, mix well.
  7. Using a fork, poke dozens of small holes in the pie crust side and bottom to help with the cooking process.
  8. Arrange a layer of thin apple sliced along the bottom of the piecrust, and then spread a layer of sausage and caramelized onions evenly over the apples.
  9. Pour the egg mixture over the onions, apples, and sausage, until almost even with the top of the pie pan.
  10. Gently arrange a few apples slices on top and bake at 425˚ for 10 minutes, then at 350˚ for 50 minutes (or until the egg is set and the crust is lightly browned. Depending on how deep a crust you use, this time may be less!)
  11. Slice and serve!


Notes and Tips!:

  • You can purchase pre-crumbled goat cheese in the store, or chose to crumble it yourself at home.  However if you chose to crumble it at home, the goat cheese does not crumble once in the egg mixture, so make sure you crumble it and then add it to the eggs.
  • Click here for a true tutorial on how to caramelize onions!
  • Optional: Serve with a sprinkle of chopped walnuts on top!
  • If using a homemade crust, don’t forget that you will need to cook that crust for 10 minutes before adding the egg mixture! If using a frozen crust, you can simply fill the crust and bake all in one take.
  • Source: A Rented Kitchen
  • If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen!’ (recipe links below):

Guacamole Deviled Eggs




I’m not a big mayo fan. I’m not sure why, but something about that weird white stuff in a jar really freaks me out.

I tend to avoid mayo at all costs, including in salads and on sandwiches, which is one reason I have never made deviled eggs! That is until now of course!

I stumbled upon this recipe recently and knew I had to give these deviled eggs a try. Good news, they are super simple, scrumptious, and mayo free! By replacing the mayo with avocado you are getting a healthier version of fats that your body needs, and a whole host of antioxidants to boot! What’s not to love?

Give these little guys a try- for a potluck, for yourself, for St. Patrick’s day or Cinco De Mayo!  Whatever the occasion, I promise these eggs will be a crowd pleaser.


Love, a rented kitchen.




  • 6 large eggs, hard boiled
  • 1 medium avocado
  • 2-3 teaspoons fresh lime juice
  • 1 teaspoon red onion, minced
  • 1 Tablespoon minced jalapeno
  • 1 Tablespoon fresh cilantro, chopped
  • Kosher salt and fresh ground pepper, to taste
  • 1 Tablespoon diced tomato
  • Pinch of Chile powder (for garnish)
  • Optional: Cayenne pepper as desired for a little extra kick!


  1. Once your eggs are cool after being hard-boiled, remove the shell.
  2. Cut the eggs in half horizontally, and scoop the yolks into a small bowl.
  3. Add the avocado to the egg yolk bowl, and mash until well mixed. If you are watching your cholesterol, only add egg yolks from 2 whole eggs and discard the rest. You will have enough filling either way!
  4. Add the lime juice, red onion, jalapeno, cilantro, salt, pepper, and tomato to the avocado mixture. Stir well.
  5. Taste and add cayenne pepper or additional salt/pepper/lime juice as desired!
  6. Scoop a heaping spoonful of the guacamole into the 12 halved eggs.
  7. Garnish with a sprinkle of chile powder and serve!


Notes and Tips!:

  • Source: Skinny Taste
  • If you like spicy dishes, you are definitely going to want to add the cayenne pepper! If you do not like heat in your dish, you’re in luck, without the cayenne this recipe is pretty tame!
  • If you like this recipe, check out other delicious dishes from ‘a rented kitchen’ by clicking the recipe links below!:

Stuffed Breakfast Tomatoes


It’s finals season.  For students, that means the period of time where our hair is less combed, sleep is a rarity, the library is overflowing, and coffee is consumed like it’s going out of business. I also believe it is the point in the semester that most students eat out instead of cooking, or at least eat microwave food instead of enjoying something fresh.

I can’t lie, I am guilty of taking the easy route too. Sometimes you just need to eat and not worry about what you’re going to make or how long it’s going to take.  However, the better half of me does truly believe cooking at home is a better option than eating out and microwave meals, which is why I thought this recipe was perfect for this week.

This delicious dish is truly one of the simplest recipes I have ever posted! You simply stuff a tomato, crack an egg on top, and bake it! Not to mention this meal has the added benefits of being full of protein and your daily serving of a few vegetables (more than any microwave meal can offer you).

So, in honor of my lovely un-showered, coffee-consuming, late-night studying peers, I present to you, Stuffed Breakfast Tomatoes! They’re good for you.




  • 2 large, ripe tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon fresh parsley, finely chopped
  • 1 Tablespoon olive oil
  • 3 green onions, sliced
  • 2 garlic cloves, minced
  • ¼ cup finely chopped spinach (about, more or less depending on the size of your tomato!)
  • 1-2 Tablespoons Italian bread crumbs


  1. Preheat your oven to 350˚ F.
  2. Hallow out the tomatoes by using a knife to cut a circle in the top, and then using a combination of a spoon and a knife to scrape out the ribs and seeds.  Be careful not to puncture the walls of the tomato in this process!
  3. In a small bowl combine the salt, pepper, and parsley, and then rub the mix along the inside walls of the two tomatoes. Set aside.
  4. In a small skillet, heat the olive oil over medium heat. Once hot, add the green onions and garlic. Cook for about five minutes, or until soft.
  5. Split the green onion mixture between the two tomatoes, and then top with a layer of chopped spinach.
  6. Add Parmesan cheese on top of the spinach layer, and press the ingredients in each tomato down. You can fit an incredible amount of spinach in one tomato, so make sure you really stuff it before cracking the egg on top!
  7. Place the tomatoes on a greased baking sheet, or in a bread dish, and carefully crack one egg into each tomato.
  8. Cook for 25-30 minutes, or until the egg is cooked through. (If you shake the pan, the egg should no longer move!)
  9. Sprinkle the top with Parmesan cheese, Italian flavored bread crumbs, and parsley.  Bon appetite!


Notes and Tips!: