Roasted Cauliflower, Mushroom, & Goat Cheese Quiche

Now that we're trying to eat fewer calories (well one of us is, Dave is training for a marathon, so we're trying to strike a balance and get good nutritional value from each meal), I've been heavily relying on quiche in our meal plans. For the most part quiche is a decent number of calories in a meal for someone who is dieting, it has a good amount of protein, and is easy to make. I also love how versatile it is -- I usually bring a leftover piece of quiche to work for breakfast, which isn't something you would typically do with a lot of dinners.

I skipped the quinoa crust from the original, using a pre-made pie crust was much easier and when it comes to week night dinners I'm looking for simplicity. The quiche recipes we've tried recently have been hit or miss, but Dave and I both enjoyed this quiche. Roasting the vegetables before adding them to the quiche gave them good flavor and goat cheese was the perfect addition to the flavor profile. 

Recipe slightly adapted from Closet Cooking.

-1 pre-made pie crust
-1/2 small head cauliflower, cut into florets
-8 ounces mushrooms, quartered
-1 tablespoon oil
-salt and pepper to taste
-5 eggs
-1/2 cup heavy cream
-4 ounces goat cheese, crumbled
-salt and pepper to taste*

*The seasoning blend I used already had salt, the vegetables were seasoned prior to going in the oven, but I didn't add any additional salt to the quiche.

Toss the cauliflower and mushrooms in the olive oil, salt and pepper, place on a foil-lined baking sheet in a single layer and roast in a preheated 400 F oven for 20-30 minutes or until the vegetables start to caramelize. Make sure to mix the vegetables halfway through to ensure a more even cooking.

Remove from the oven and mix the cauliflower, mushrooms, eggs, milk, seasoning, goat cheese, salt and pepper (if wanted), pour into crust and bake in a preheated 375 F oven until golden brown and set in the center, about 30-35 minutes.


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