Quinoa Week: Cheddar quinoa veggie quiche

This was amazing. Hearty and cheesy, it kept us full all the way until lunch – no snacking! This was another original I adapted from “Quinoa 365: The Everyday Superfood.” The original recipe used only broccoli and onion, I just had to add mushrooms and zucchini! I also love my garlic…so I doubled the minced garlic. And, I added cooked quinoa to the filling; otherwise, the only quinoa it would have would be the quinoa flour! With quinoa added to the filling, it’s even more healthy! This was tasty and quite easy to make! Plus, you can customize it to fit your tastes! Just add your favorite veggies instead of what I used! Have fun and enjoy!

Mmmm!

A little messy because I couldn’t quite wait for it to set. You should definitely let it set! Hahaha.

What you need:
Crust
1 cup quinoa flour
1/2 cup butter, melted and slightly cooled
1 tbsp water

Filling
1 tbsp butter
2 tsp fresh garlic, minced
1 1/2 cups chopped fresh broccoli
1 cup finely chopped onion
1 cup sliced mushrooms
1 cup zucchini, sliced and quartered
1/2 cup cooked quinoa
PDS, to taste
1 cup shredded cheddar cheese (recipe recommended aged cheddar, I used a cheddar mix)
8 egg whites
1/4 cup low-fat milk
1 tbsp quinoa flour
1 tsp PDS

What to do:
Preheat your oven to 350 degrees F. Place the quinoa flour and butter in a medium bowl and mix well. Add the water; make a soft dough using your hands. Grease an 9-inch round baking dish or spray with cooking oil. Press the dough mixture evenly into the dish. Set aside.

For the filling, melt the butter in a medium saucepan over medium-high low heat and sauté the garlic, broccoli, onions, mushrooms and zucchini for about 8 minutes, until the veggies are crisp tender. Add the cooked quinoa, leave veggies on the stove a little longer so the quinoa can heat up a little. Season with PDS to taste. Drain and spoon the veggie mixture evenly over the crust and sprinkle with cheese.

Whisk the eggs. milk, quinoa flour and PDS in a medium bowl. Pour the egg mixture over the veggies.

Bake the quiche for 30 minutes or until the center is set. Let stand for 8-10 minutes before cutting into wedges. Serve immediately. Refrigerate leftovers for up to 3 days.

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