Quiche, Broccoli & Mushroom with Quinoa Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 cup 365 Organic Quinoa 6 large Egg, fresh, whole, raw .25 cup Parmesan Cheese, grated 3 cup, chopped Broccoli, fresh 2 cup cremini mushrooms (by EKALEEGUS) 1 medium (4-1/8" long) Scallions, raw 1 tbsp Extra Virgin Olive Oil 120 gram Kirkland organic Vanilla unsweetened almond non-dairy beverage milk (1C/240mL) (by SMARTBROWNGIRL)
1. Cook quinoa with 1 C water and a pinch of salt. Bring to boil, reduce to simmer, cook until water is absorbed, about 10 minutes. Cool.
2. Preheat oven to 375 F
2. Toss broccoli, sliced mushrooms, chopped scallion with olive oil, and salt & pepper if desired. Spread evenly on baking sheet and roast until broccoli is tender crisp, about 10 - 15 minutes. Cool.
3. Make crust - Mix cooked quinoa, 1 egg & Parmesan cheese. Press evenly around bottom & sides of pie dish. Bake until golden in preheated 375 F oven, about 10 minutes.
4. Mix cooled broccoli & mushroom mixture with 5 eggs, well beaten, milk, and thyme (optional). Pour into the baked quinoa crust.
5. Bake quiche about 30 - 35 minutes until center is firm, toothpick comes out clean. Remove, cool slightly so easier to slice.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CUGINA51.
2. Preheat oven to 375 F
2. Toss broccoli, sliced mushrooms, chopped scallion with olive oil, and salt & pepper if desired. Spread evenly on baking sheet and roast until broccoli is tender crisp, about 10 - 15 minutes. Cool.
3. Make crust - Mix cooked quinoa, 1 egg & Parmesan cheese. Press evenly around bottom & sides of pie dish. Bake until golden in preheated 375 F oven, about 10 minutes.
4. Mix cooled broccoli & mushroom mixture with 5 eggs, well beaten, milk, and thyme (optional). Pour into the baked quinoa crust.
5. Bake quiche about 30 - 35 minutes until center is firm, toothpick comes out clean. Remove, cool slightly so easier to slice.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CUGINA51.
Nutritional Info Amount Per Serving
- Calories: 277.4
- Total Fat: 14.4 g
- Cholesterol: 283.9 mg
- Sodium: 262.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.2 g
- Protein: 18.2 g
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