Dinner - Lunch - Breakfast
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.
The combination of vibrant vegetables and the nutty flavor of quinoa makes this quiche not only delicious but also a wholesome choice for any meal.
Ingredients
- 2 cups cooked tri-color quinoa, chilled
- 3/4 tsp black pepper, divided
- 7 large Rosemary Farm eggs
- 2 Tbsp olive oil
- 2 cups broccoli florets
- 1 cup yellow onion, chopped
- 1 cup red bell pepper, chopped
- 2 cups baby spinach, chopped
- 1/2 tsp salt
- 1 cup cheddar cheese, shredded
- 1/2 cup 2% milk
Instructions
- 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.
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