Gluten-Free Cauliflower Mushroom Quiche

This gluten-free quiche features a savory combination of roasted cauliflower, earthy mushrooms, and tangy goat cheese nestled in a quinoa crust. It's perfect for a nutritious brunch or light dinner option.

Ingredients:

• 1 head cauliflower, cut into florets
• 8 oz mushrooms, sliced
• 4 oz goat cheese, crumbled
• 1 cup cooked quinoa
• 4 eggs
• 1/2 cup milk dairy or dairy-free alternative
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix the cauliflower florets with salt, pepper, and 1 tablespoon of olive oil in a large bowl

Put it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and a little brown

Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat

It will take about 8 to 10 minutes of cooking after adding the sliced mushrooms until they give off their water and turn golden brown

Put away

Mix the eggs, milk, and a little salt and pepper in a different bowl using a whisk

Spread out the cooked quinoa in a pie dish or quiche pan to make the crust

Put roasted cauliflower and mushrooms that have been sauted on top of the quinoa crust

Toast some goat cheese and sprinkle it on top

Cover the goat cheese, mushrooms, and cauliflower with the egg mix

Set the oven to 350F and bake the quiche for 30 to 35 minutes, or until the top is golden brown

Allow it to cool a little before cutting and serving

Have fun!