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
- ½ cup quinoa (I used red, but any variety will do!)
- 1 cup water
- 1 egg
- ¼ cup grated parmesan, grated
- 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
- Preheat the oven to 400˚ F.
- 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.
- 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.
- 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.
- 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)