Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust

Quiche

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

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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

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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

Directions:

  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.

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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)

Berry Quinoa Salad with Citrus Honey Dressing

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This time last year: Cranberry Field Roast Panini (2012)

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Oh Hello again!

It’s been a while. My b.

Once again, life got crazy, and I am now in my THIRD rented kitchen. What’s up, change?

I could give you a whole host of reasons why I have not been able to post much in the last two months, but who has time for that? The real point is that I have so many fun summer recipes I want to share with you guys, this one in particular is scrumptious, and after almost two months away, you have to start of big. Cue Berry Quinoa Salad with Citrus Honey Dressing.

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Summer is the perfect time for dishes like this, because they are so refreshing, they use seasonal ingredients, and they are best served chilled- perfect for a summer day picnic or a porch dinner.

I hope you enjoy this dish as much as I did, and I hope you are able to share it with someone you love.

I have come to realize recently, how special that exchange really can be. Here’s to nourishing your heart while nourishing your body.

With love,

a rented kitchen

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Citrus Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 4 Tablespoons fresh orange juice
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey
  • 1 teaspoon finely chopped mint
  • 1 teaspoon finely chopped basil

Salad Ingredients:

  • 2 cups cooked red quinoa
  • 1 ½ cups strawberries, cut in half
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup roughly chopped honey roasted cinnamon almonds or mixed nuts*
  • 1 Tablespoon finely chopped mint
  • 1 Tablespoon finely chopped basil

Directions:

  1. Whisk together the dressing ingredients in a small bowl. Set aside for later.
  2. In a large bowl, gently toss the quinoa, berries, almonds, mint, and basil. Drizzle the salad with the dressing, and gently stir once more. Serve fresh and enjoy!

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Notes and Tips!:

  • If you cannot find red quinoa, regular quinoa will work as well! Feel free to make it a day in advance, as long as the quinoa is cool prior to making the salad.
  • Blue Diamond, as well as stores like Whole Foods and Fresh Market, carry honey roasted cinnamon almonds and/or bags of mixed nuts! If you cannot find that exact combination, aim for something similar, or substitute with sunflower seeds or mixed nuts!
  • Source: Two Peas and Their Pod 
  • If you like this recipe, try these other delicious dishes from A Rented Kitchen (Links below photos!):

 

Garlic Parmesan Mushrooms

mushroom

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One of the best parts of my week is the community potluck that takes place in the basement of my building. Every Tuesday night, about 20 of us Seminary students gather together to eat. It’s a glorious few hours filled with a lot of food and laughter.

I made these mushrooms for one of our community potlucks a few months ago. At first I was nervous, because a lot of people don’t like mushrooms. I cannot understand that because I love mushrooms, and find them to be incredibly delicious! Thus, because I thought I might be alone in that love, I did not photograph the mushrooms for this post. I was sorely mistaken.

These scrumptious mushrooms were devoured at that potluck! There were zero leftovers- nothing left for me to enjoy or photograph! I could not be upset about that, because I was very grateful the group enjoyed them, and it gave me an excuse to make them again!

One fun fact about mushrooms is that they contain twice the amount of protein as other vegetables, making this side dish a very healthy option at your vegetarian dinner table. Thus, in addition to your regular vegetable health benefits, you are also racking up on protein points- a win-win in this situation!

Bookmark this recipe! With a little bit of salt, garlic, and parmesan, these mushrooms will disappear before your eyes. You’ve been warned.

Come back soon!

With love,

A Rented Kitchen

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 Ingredients:

  • 24 oz. mushrooms, stems removed and thinly sliced
  • 6 Tbsp. butter
  • 1 tsp. minced garlic
  • 1/2 tsp. garlic salt to taste
  • grated Parmesan cheese

Directions

  1. Prepare the mushrooms by rinsing, removing their stems, and slicing them into strips.
  2. In a large skillet, melt the butter over medium high heat.
  3. Once melted, add the mushrooms and garlic to the pan, and cook for about 15 minutes, stirring occasionally.
  4. Add the garlic salt (to taste), and stir.
  5. Remove the mushrooms from the heat, place in a bowl, and toss with Parmesan cheese until the cheese is melted and dispersed.
  6. Serve warm and enjoy!

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Notes and Tips!:

  • Source: yourLDSblog 
  • Like this recipe? Try these other delicious vegetable dishes by ‘A Rented Kitchen’ (recipe links found below photos):

Mediterranean Tempeh with Apricots and Capers

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A few years ago my parents made the switch to vegetarianism, making the entire family one big happy veggie bunch. I am really proud of them.

My mom has done an amazing job of going through some of her favorite old recipes and converting them to vegetarian options. This recipe is one of those success stories. My family used to enjoy this dish with chicken in the place of tempeh, however as vegetarians we have found that tempeh works perfectly!

Tempeh, in my opinion, is infinitely more desirable than tofu. Thus, if you have tried meat substitutes and had bad experience with tofu(which is really not that hard to experience), give tempeh a try, and use it in this recipe! You will EAT IT UP (haha).

With only five easy steps, you can prepare one fantastic entrée for your family with no sweat. Serve alongside wild rice and a side salad, and you’re good to go!

From my kitchen to yours,

Happy Cooking  🙂

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Ingredients:

  • 2 packages of Tempeh
  • 1 head of minced garlic
  • 1 ½ Tablespoons of oregano
  • Sea salt and Pepper to taste
  • ½ Cup Red wine vinegar
  • ½ Cup olive oil
  • 1 Cup pitted prunes
  • 6 oz. dried apricots
  • 2 ½ oz. pitted Spanish green olives, drained
  • 3 ½ oz. jar capers + some juice
  • 6 Bay leaves
  • 1/3 Cup brown sugar
  • 1 Cup white wine
  • Optional: Wild Rice to serve alongside!

Directions:

  1. Combine all ingredients. Cover and marinade overnight, or if preparing the same day, for a minimum of 1-2 hours.
  2. Preheat oven to 350˚F.
  3. Evenly spread the ingredients into a 9 x 13 Pyrex dish.
  4. Sprinkle the top with the brown sugar and white wine.
  5. Bake for 35-40 minutes, and serve warm with wild rice.

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Notes and Tips!:

  • Source: A Rented Kitchen
  • Like this delicious recipe? Try these other scrumptious dishes from ‘A Rented Kitchen’ (Recipe links below!):

 

No-Bake Energy Bites

I think one of my favorite things to cook ever is snacks. I love snacks! I love having something quick, already prepared, and healthy to munch on as I go through the course of my day.  I have made a couple different granola bars as a result of this snack loving, but today I am bringing you something new, different, and entirely glorious. These little no-bake energy bites are not only super easy to prepare, but they’re versatile, healthy, and so yummy! This ingredient combination is my favorite way to make these energy bites, but feel free to adjust the recipe as you please. If you are allergic to something or prefer to use a different ingredient, go for it! The biggest thing to pay attention to is consistency- if you feel the mix gets too dry, add more peanut butter or honey. If the mix is too moist or runny, add more oats or rice cereal.  Whatever way you choose to do it, I’m confident you cannot mess these little guys up. They’re too good! Perfect for a lazy Sunday afternoon. 🙂

Ingredients:

  • 1 cup dry oatmeal
  • 2/3 cup toasted coconut flakes
  • ½ cup ground flaxseed (or wheat germ)
  • ½ cup chocolate chips (I used a variety of dark, semi-sweet, and butterscotch just for fun!)
  • ½ cup Peanut Butter
  • ½ cup Rice Krispy Cereal
  • 1/3 cup honey

Directions:

  1. Combine all the ingredients in a medium sized bowl and mix completely (you may have to really work it!).
  2. Allow to chill for 30 minutes in the refrigerator (not necessary, but helps in forming the balls).
  3. Roll the dough into balls, whatever size you like, and store in an airtight refrigerated container.
  4. Enjoy!

Notes and Tips!:

  • Adapted from ‘Gimme Some Oven’ food blog
  • Yield: 20-25 balls
  • Tip: do not substitute agave in for all of the honey, the other ingredients need the consistency of honey to help hold together.
  • Potential additional add-ins: chopped dried fruit (dates, apricots, etc), chopped nuts, other grains, or dried berries (cherries, cranberries, etc).
  • If you like this recipe you also should check out Pumpkin Chocolate Chip Granola Bars and my Homemade Clif Bars!