Lo-Carb Quiche with Nutty Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crust:.5 cup Walnuts .5 cup sunflower seeds.25 cup mung bean (optional).25 cup brown rice (optional)Filling:Solid pre-sauteed1 onion1 cup mushrooms1 cup spinach1 tbsp canola smoked tofuLiquid2 whole eggs.5 cup liquid egg white1 cup fat-free pain yogurtSalt/pepper & spices to taste.
Grind the walnuts and sunflower seeds (any nuts can be substituted, really) into a fine mealy powder. We added ground cooked brown rice and mung bean leftovers but I think just water should be enough to make it moist enough to press into the pie plate.
Press nut meal into a 6" pie plate to make a 1/8" crust .
Sautee onions, mushrooms and smoked tofu. Put fillings in the pie crust.
Mix eggs, yogurt and chopped spinach and add to the pie crust.
Bake at 350 until solid (about 15-20 minutes but use your eyes). Covering the top of the crust with foil helps prevent burning.
Serving Size: Cut into 6 equal pieces.
Number of Servings: 6
Recipe submitted by SparkPeople user ERICACEAE.
Press nut meal into a 6" pie plate to make a 1/8" crust .
Sautee onions, mushrooms and smoked tofu. Put fillings in the pie crust.
Mix eggs, yogurt and chopped spinach and add to the pie crust.
Bake at 350 until solid (about 15-20 minutes but use your eyes). Covering the top of the crust with foil helps prevent burning.
Serving Size: Cut into 6 equal pieces.
Number of Servings: 6
Recipe submitted by SparkPeople user ERICACEAE.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 17.7 g
- Cholesterol: 64.3 mg
- Sodium: 97.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.6 g
- Protein: 13.0 g
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