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)

Curry Summer Vegetable Salad



This time last year: Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce (2014)


Summer will be here before we know it, which always makes me crave new fresh delicious salad combos. Does that happen to you? Something about the change in weather just pulls me outside. Spring comes and all of the sudden I have a renewed interest to go play- exercising, gardening, and swiftly forgetting all of my responsibilities.

I love those nights of the year where the weather is good enough to eat outside, encouraging the meals to linger, and the pace to move slower. This meal is perfect for those spring and summer nights, and it is also perfect for your lunchbox, for leftovers, and for vegetarians and omnivore alike!

So, if you are looking for a delicious healthy meal, full of flavor, and full of nutrients, look no further! This dish pairs fresh vegetables, Italian dressing, and a little bit of curry, to make those lovely spring and summer nights taste even better.

I hope you like it as much as my family did 🙂

Happy Cooking!

With love,

A Rented Kitchen




  • 1 ½ cups brown rice
  • 3 cups water
  • ½ – 1 large can black olives (depending on how much you like black olives!), quartered
  • ½ bunch (about 8) asparagus
  • ½ cup Edamame beans
  • 1 large can artichoke hearts (water packed)
  • 3 green onions
  • 1 Red pepper
  • 1 Yellow pepper
  • Sugar snap peas
  • ½ cup Italian dressing
  • 1 teaspoon curry powder
  • 1 Avocado


  1. In a large pot, heat the water and rice until boiling. Turn the heat down to a simmer, cover, and allow to cook until the rice has absorbed all the water- about 40 minutes.
  2. Cut asparagus into one-inch pieces, and half the snap peas. Fill a medium sized pot with two inches of water, place a steaming basket over the water and steam the asparagus and snap peas over medium-high heat for three minutes. Immediately remove the vegetables from the heat and run cool water over them (This softens the vegetables, but keeps them crispy!)
  3. Prepare the remaining vegetables, omitting the avocado, by shelling the edamame beans, and chopping the artichoke hearts, green onions, and peppers. Combine said ingredients in large bowl.
  4. In a separate small dish, combine the Italian dressing and curry powder, and whisk until completely combined.
  5. Assemble: Add the rice to the vegetables, drizzle with the dressing, and top with avocado. Serve room temperature or warm, and enjoy!



Notes and Tips!:

  • Like this dish? Check out these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Roasted Yukon Potatoes with Lavender


Lavender Week- Day One: Lavender Hot Chocolate with Homemade Whipped Cream


In case you missed the memo- this week, on A Rented Kitchen, is Lavender Week! Yay!

Maybe it’s the fact that I am forever looking forward to spring. Or maybe it’s the fact that I just love trying new things, and edible flowers are definitely on the top of that list! Whatever the reason or combination of reasons is, I invite you to join me for a week of lavender recipes!

It’s going to be so fun and so scrumptious!

Yesterday’s lavender recipe brought you Lavender Hot Chocolate with Homemade Whipped Cream. It might have been the most delicious hot chocolate I have ever made, and I have made a lot!

Today, I wanted to try something slightly healthier. Most of the time when I think of lavender recipes I think of lavender scones, tea cookies, ice cream, etc. I have had very little experience with lavender outside of the dessert world.  Thus, this recipe was my first aim at a non-dessert lavender recipe, and let me tell you, it was good enough you will feel like it’s dessert! In this case, you have my permission to lick your plate clean. 🙂

Happy cooking, and make sure you check back tomorrow for another delicious lavender recipe headed your way!

XO A Rented Kitchen




  • 2 lb. baby Yukon Gold, fingerling, or tricolor potatoes, scrubbed
  • 6 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons dried lavender


  1. Preheat the oven to 400° F and line a baking sheet with aluminum foil.
  2. Arrange the potatoes on the baking sheet and toss with oil, salt, and pepper; then bake for 35 minutes, tossing occasionally, until browned and tender.
  3. Meanwhile, heat the butter in a small saucepan until melted. Stir in the lavender and cook until fragrant, for about one minute.
  4. Remove the potatoes from the oven, drizzle with the lavender potatoes, and season with salt and pepper to taste.
  5. Serve warm and enjoy!


Notes and Tips!:


Easy Eggplant Parmesan




My mom is a genius. I’m just going to put that out there.

Ever since I was a little kid, my mom would require my brother and I to plan and prepare our own dinner for the family several times over the course of the summer. Some summers the expectation for us to cook dinner fell weekly, however if the schedule was more irregular than that, it was always safe to assume my brother and I would be responsible for a meal over family vacation.

My mom would help us brainstorm whatever food we might want to prepare, would bless our desires to cook crazy and exotic meals, such as scallops or eggrolls, and always rolled up her sleeves to help us every step of the way.

I am sure that is where I learned some of my love for cooking, alongside my sweet and patient mother. I imagine those summer nights cooking also are responsible for helping me learn the rhythm of how to prepare a large meal, and where I got over a fear of trying new things in the kitchen.

This summer, my family vacationed for a week in the Smokey Mountains of Tennessee. It was beautiful. As was our tradition, each member of the family took a night to cook. For my night, I decided to whip up this scrumptious Eggplant Parmesan- yet another recipe I learned from my talented mother.

For some, eggplants may be on their way out of the farmer’s market, but if you can still get em’ fresh, I would highly suggest it. Nothing tastes as satisfying as a delicious bite of homemade Eggplant Parmesan at the end of summer.

Dig in, get cooking, give your mom a hug, and come back soon!


A Rented Kitchen DSC_0320



  • 2 large eggplants
  • Salt
  • 1 egg
  • ¼ cup skim milk
  • 2+ Tablespoons olive oil
  • 1 ¼ cups Italian bread crumbs
  • 1 large can marinara sauce
  • 1 package shredded Mozzarella cheese
  • Optional: Sprinkle with dried basil & oregano


  1. Rinse and cut the eggplant into large coins. Arrange on a flat surface and sprinkle each piece lightly with salt. Allow the eggplant to ‘sweat’ for 10 minutes, removing some of the bitter flavor (You should see water droplets form on top of each piece). Rinse the eggplant slices under cool water and pat dry.
  2. In a small bowl, whisk together the egg and the milk. Dip each eggplant slice in the egg/milk, and coat with an even layer of bread crumbs.
  3. Using two large frying pans, heat 1-2 Tablespoons of olive oil in each pan over medium heat. Arrange the breaded eggplant slices in the frying pans, and reduce the heat to medium low. Cook the eggplant slowly, around 30 minutes, flipping occasionally. If breadcrumbs look to dry when flipping, add a little extra olive oil to the pan!
  4. Once the eggplant is soft and golden brown, divide the can of marinara over the two frying pans. Sprinkle generously with cheese, cover, and cook on low an additional 4 minutes- or until the marinara sauce is warm and the cheese melted.
  5. Serve immediately and enjoy!



Notes and Tips!:

  • Source: A Rented Kitchen
  • For a lighter version, you could try dredging the eggplant slices, and baking the eggplant in a greased dish until soft and cooked through. This would remove some of the additional olive oil!
  • Like this recipe? Try these other delicious dishes from ‘A Rented Kitchen’! (Recipe links found below!)

How to Cut a Butternut Squash


It’s fall, which means tis’ the season for butternut squash! This past Saturday I woke up early and made homemade roasted butternut squash soup. It was perfect. The leaves were blowing outside my window.  My beautiful roommates were all asleep, so I sat in silence and sipped on some tea while the squash baked, remembering all the things I am grateful for

As I prepared the soup, I remembered how last summer my post on ‘How to Cut a Pineapple’ got more views than most of my recipe posts! Therefore, I figured there was a need for how to cut specific fruits and vegetables, and thought I’d provide

Thus, here are my step-by-step photographic instructions for how to cut a butternut squash. I hope this helps, and I hope you use this post to make something delicious! I will be posting my new favorite butternut squash recipe soon, so don’t forget to subscribe or come back soon for the delicious recipe!

with love and warmth, a rented kitchen

The Play-By-Play:

Step one: Rinse the butternut squash and place on a steady clean surface.


Step two: Using a large knife, cut both ends of the butternut squash off (very thin cuts, about ¼ of an inch), creating even surfaces on both ends.


Step three: Skin the squash with a vegetable peeler.



Step four: Stand the squash up on one end and cut the squash down the middle with a large knife.


Step five: Use a spoon to scrape the seeds and additional pulp out of the squash. Save the seeds and set aside if you want to enjoy toasted seeds!



Step six: Lay each half with the center on the cutting board, and cut each half in two.


Step seven: Cut the quarters into long 1-inch strips, and then chop each strip into cubes, or whatever size you desire!



The Finished Product- delicious fresh squash ready for cooking!


Found this ‘How To’ to be helpful? Check out these other helpful tips from a rented kitchen!