Cauliflower Quiche with Cremini Mushrooms

Directions

1. Preheat oven to 425F.
2. Clean cauliflower and cut into florets. Place cauliflower in a Large Brookline Oval Tray, lightly drizzle with olive oil, sprinkle 1 tsp salt, cayenne pepper and cumin over the cauliflower, and mix so that the cauliflower pieces are evenly coated. Bake for 20 minutes, tossing halfway through. When cauliflower florets are finished roasting, remove from the oven and let cool. Roughly cut them into smaller pieces. 
3. Lower oven temp to 350F for the quiche.
4. In a small skillet, over medium low heat, melt butter, add roughly sliced cremini mushrooms and cook for 5 minutes, stirring occasionally. Remove from heat and set aside. 
5. Press the pie crust into an Emerson Creek Pottery Frilly Pan Plate and poke a couple of holes using fork. Set aside.
6. Add eggs to a large bowl and beat slightly. Add heavy cream, and 1/2 teaspoon salt. Whisk to combine. Stir in cheese, cooked mushrooms and roasted cauliflower.
7. Pour the mixture into the pie pan and top with thinly sliced red onion.
8. Bake at 350F for 30-45 minutes, or until the quiche is set and does not wiggle when shaken. If the crust starts to brown too much, put aluminum foil over the quiche to prevent more browning.
9. Top with fresh sage leaves or thyme, enjoy!