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December is a time for family, festivities and food! Sometimes we want a break from heavy, glutenous holiday meals. Here is an awesome breakfast recipe that’s worth waking up for!
For the quinoa crust:

1/2 cup quinoa, rinsed
1 cup water
1 egg
1/4 cup parmigiano reggiano (parmesan), grated (optional)
For the quiche:
1/2 medium head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
salt and pepper to taste
5 eggs
1/2 cup milk or heavy cream
1/2 teaspoon thyme, chopped
4 ounces goat cheese, crumbled
salt and pepper to taste

For the quinoa crust:
1. Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
2. Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375 degree oven until lightly golden brown, about 10 minutes, before setting aside.
For the quiche:
1. Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400 degree oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2. Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt and pepper, pour into crust and bake in a preheated 375 degree oven until golden brown and set in the center, about 30-35 minutes.
Option: Use a pastry crust in place of the quinoa crust


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