Quinoa Crust Vegetable Quiche
This quiche is loaded with veggies and swaps the traditional pastry for a quinoa crust that adds nutrition, texture, and an appealing aesthetic to the dish.
|2 cups||cooked tri-color quinoa, chilled|
|¾ tsp||black pepper, divided|
|7 large||eggs, divided|
|2 Tbsp||olive oil|
|2 cups||broccoli florets|
|1 cup||yellow onion, chopped|
|1 cup||red bell pepper, chopped|
|2 cups||baby spinach, chopped|
|1 cup||cheddar cheese, shredded|
|½ cup||2% milk|
Preheat oven to 375° and spray an 8” pie plate with non-stick cooking spray.
In a medium bowl, combine cooked quinoa, ¼ teaspoon pepper and 1 beaten egg. Press mixture into the prepared pan. Bake 20 minutes, then allow to cool.
Reduce oven temperature to 350°
In a medium skillet, heat olive oil over medium heat. Add the broccoli, onion and bell pepper. Sauté until tender, then add the spinach and cook until wilted. Set aside.
In a medium bowl, whisk together the remaining 6 eggs, salt, ½ teaspoon pepper, cheese and milk. Add vegetable mixture to eggs and stir. Pour mixture into the cooled quinoa crust. Bake 45-50 minutes, until a knife inserted in the center comes out clean.
Remove from oven and allow quiche to sit for about 10 minutes, then cut into wedges and serve. Refrigerate leftovers up to three days.
- Calories: 235
- Total fat: 14g
- Saturated fat: 5g
- Carbohydrate: 16g
- Dietary Fiber: 3g
- Protein: 13g
- Cholesterol: 180mg
- Sodium: 300mg
Grain: 0.5 oz
Vegetable: 0.5 cup
Dairy: 0.5 cup