Veggie Quiche with Quinoa Crust
 
Ingredients
Crust
  • 1 cup uncooked quinoa
  • 1 ½ cups water
  • 2 Tbs flaxmeal
  • 2 egg yolks
  • ⅛ tsp pepper
  • 1 tsp salt
Filling
  • 1 Tbs olive oil
  • 1 red pepper, cut into strips
  • 1 small onion, chopped
  • 1 bag baby spinach, washed (½ lb, approx)
  • ½ cup milk
  • 4 eggs
  • 2 egg whites
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 cup cheddar cheese, grated
Instructions
  1. Cook the quinoa (this can be done ahead of time): Bring the quinoa and water to a boil, stir well, then cover and reduce to a simmer. Simmer for about 10 minutes or until all the water is absorbed. Remove from heat, fluff with a fork, and re-cover. Let cool.
  2. Preheat oven to 375°. Prepare a 9” pie pan with cooking spray.
  3. Make the crust: Combine the cooked quinoa, flaxmeal, egg yolks, salt, and pepper in a large bowl. Use your hands and knead the mixture until it holds together. Press the mixture into the pie pan, until it is about ½" thick on the bottom and sides, forming a little lip along the top.* Bake the empty crust for 20 minutes, then take out of the oven and let cool.
  4. For the filling: Sauté the onion and red pepper in olive oil until softened (about 5 minutes.) Add the spinach and cover. Stir occasionally until just wilted (another 5 minutes or so.) Remove from heat.
  5. Now combine the milk, eggs, egg whites, salt, and pepper in a bowl. Mix well. Spoon the spinach and pepper mixture into the bottom of the crust, and pour the egg mixture on top. (You may have a bit too much egg mixture, too. Don’t overfill!) Top with grated cheddar, and bake for 35 minutes. Let stand 5-10 minutes before serving.
  6. *You will probably have extra. Spray a small pan or baking sheet and make a little quinoa crust “pancake” to bake at the same time. It makes a great little snack!
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/veggie-quiche-with-quinoa-crust/