Crustless Mini-Quiche with Spinach, Quinoa & Zesty Pesto

Number of Servings: 96

Ingredients

6 c fresh basil leaves 6 cloves garlic, peeled 1 c pumpkin seeds, roasted 4 oz parmesan cheese, freshly grated 3/4 c olive oil 1 lemon juiced 1 t salt 1/2 t pepper 1 gallon water 8 c uncooked quinoa, rinsed, well drained (1440 g or 3 1/4 lb) 4 c basil pesto (see recipe above) 4 c pumpkin seeds, toasted 9 lb frozen chopped spinach, thawed and squeezed to drain 10 oz grated Parmesan cheese (divided) 64 eggs (5 1/3 dozen) 6 qt nonfat milk 1 T salt 2 t pepper

Directions

Number of Servings: 96

Recipe submitted by SparkPeople user TERRISCHMITT1.

Servings Per Recipe: 96

Nutritional Info Amount Per Serving

Calories: 188.2
Total Fat: 8.1 g
Cholesterol: 146.3 mg
Sodium: 289.5 mg
Total Carbs: 17.8 g
Dietary Fiber: 2.2 g
Protein: 11.8 g

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