Quinoa Crusted Vegetable Quiche

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This ain’t your mama’s quiche recipe! Haha! This is a grain free spin on a traditional quiche. The quinoa gets nice and crispy and makes the perfect crust. You get double the protein with the eggs and a nice serving of vegetables too with the broccoli, onions, and mushrooms. You can make this ahead of time and it tastes great the next day for lunch too.

Quinoa Crusted Vegetable Quiche
Serves 4
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For the crust
  1. 1/2 cup uncooked quinoa
  2. 1 cup water
  3. 1 egg
For the filling
  1. 1 small head of broccoli, cut into florets
  2. 1 red onion, sliced
  3. 8 ounces of mushrooms, sliced
  4. 1 Tablespoon Extra Virgin Olive Oil
  5. 5 eggs
  6. 1/2 cup almond milk, or milk of your choice
  7. 1/4 teaspoon dried thyme
  8. salt and pepper to taste
Instructions
  1. Preheat oven to 400°.
  2. Bring the quinoa and water to a bowl, reduce to simmer, covered, until tender and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Stir in the egg. Press the quinoa mixture to the bottom of a pie plate or 9x9 baking dish. Bake until lightly golden brown, 10 minutes.
  3. Meanwhile, toss vegetables with olive oil and spread in a single layer on a parchment lined baking sheet. Season with salt and pepper. Roast until golden, 20-25 minutes.
  4. In a large mixing bowl whisk the eggs with the milk then stir in roasted vegetables. Season with salt and pepper. Pour into crust.
  5. Bake until set, 30-35 minutes.
  6. Enjoy!
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