Quinoa Crust Vegetable Quiche
Creamy, cheesy, and delicious, this quiche packs a protein punch from both eggs and quinoa. Plus, it’s customizable: swap in cauliflower, zucchini, or the kids’ favorite veggie.
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.
DIRECTIONS
- 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.
INGREDIENTS
| cooked tri-color quinoa, chilled | 2 cups |
| black pepper, divided | ¾ tsp |
| large eggs, divided | 7 |
| olive oil | 2 Tbsp |
| broccoli florets | 2 cups |
| yellow onion, chopped | 1 cup |
| red bell pepper, chopped | 1 cup |
| baby spinach, chopped | 2 cups |
| salt | ½ tsp |
| cheddar cheese, shredded | 1 cup |
| 2% milk | ½ cup |
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