This lovely dish is a cross between a quiche and a frittata. The gluten-free crust is made from quinoa and cornmeal, like a quiche, but it’s only a bottom crust – the edges of each slice will be more like a frittata. A little crust turns plain old baked eggs into a tart! A combination of goat cheese, asparagus, and mushrooms is complemented by a special blend of spices, and the tang of the goat cheese pairs well with the cornmeal in the crust. It’s completely vegetarian, but sure to please even the most bacon-loving breakfasters! (Unless you’re Ron Swanson. If so, feel free to add a pack of bacon. Because you have to respect Ron Swanson. Can you tell I already miss Parks & Rec?) I served it at my Breakfast-for-Dinner Party, and it was a smashing success! Check out the recipe here, and see more bodacious brunch treats on my new Renaissance Runner Girl Pinterest…
1/2 cup white quinoa
1 cup mushroom broth
6 whole eggs
3 egg whites
1 Tbsp olive oil + additional for greasing pan
1/2 cup gluten-free cornmeal
2 Tbsp parmesan or asiago cheese
3/4 cup milk of choice
3 oz semisoft goat cheese
1/2 cup chopped asparagus
1/2 cup chopped shiitake mushrooms
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp basil
1 Tbsp dill weed
1 Tbsp parsley
Salt and pepper
1. Bring 1 cup broth to a boil in a pot on the stove, then add quinoa and 1 Tbsp olive oil and a dash of salt and pepper. Cook 12-15 minutes until quinoa is fully cooked. While cooking the quinoa, preheat oven to 400 degrees Fahrenheit.
2. Remove the pot of quinoa from the heat and mix in cornmeal, 1/2 cup milk, 3 egg whites, parmesan or asiago cheese, and 1/2 Tbsp each of paprika, garlic, basil, dill, and parsley. Mix thoroughly so the spices are evenly spread throughout the mixture.
3. Grease an 8″ pan well with olive oil. Using a large spoon, transfer the mixture to the pan. It should cover the bottom thoroughly, but not the edges.
4. Chop asparagus and mushrooms and arrange on a baking sheet. Brush with olive oil and sprinkle on a bit of salt and pepper.
5. Bake quinoa crust and vegetables at 400 degrees Fahrenheit for 7-8 minutes.
6. In a separate bowl, combine 6 eggs with 1/4 cup milk, goat cheese, and remaining spices.
7. Remove crust and vegetables from the oven. Arrange vegetables on top of the crust, then pour egg mixture over the top. Ensure that the egg seeps into all the nooks and crannies between the veggies!
8. Bake for 20-25 minutes at 350 degrees. Remove the tart from the oven when you insert a knife and it comes out clean.
9. Let cool for 15 minutes.
10. Slice and serve. Makes 8 servings. Enjoy!
© 2015 Renaissance Runner Girl. All rights reserved.
9 thoughts on “Savory Goat Cheese & Vegetable Tart”
yum! i love goat cheese; this recipe looks so delicious!
I love goat cheese as well – on salads, in egg dishes, in breakfast bowls! If you make the recipe and want to reheat a slice to eat the next day, I’d advise melting a bit of leftover goat cheese on top to make extra-delicious leftovers.
Yum, this recipe sounds like a real winner! I love Ron Swanson (I SO miss Parcs & Recs too!) so I think I’ll be naughty and add a little bit of bacon to the mix. Thanks for sharing the recipe!
Of course! Oh, Ron Swanson – with his poster of bacon and eggs. Quite possibly my favorite character ever. I just like veggies too 🙂
This sounds delicious. I never thought to put Quinoa in something like this, and I LOVE quinoa. I’m going to pin this 🙂
Glad you like it!
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I’m not a huge fan of goat cheese but this looks really yummy, so I may have to give it another try. Thanks for sharing!
I love my goat cheese, but you can definitely substitute another creamy cheese like Brie!
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