Chocolate Pumpkin Quiche with Whole Wheat and Quinoa Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
combine and sift dry ingredients:0.50 tsp Salt 0.75 cup King Arthur 100% Unbleached White Whole Wheat Flour g1 serving Bob's Red Mill Quinoa Flour - per 1/4 Cup (28 grams Bobs Red Mill Quinoa flour 1/4 cup)TOTAL = 1 cup. Add the fats:3 tbsp Shortening, Crisco 2 tbsp Butter, unsalted Cut these into the flour mix with a fork until it looks like coarse cornmeal. Then add 2.50 Tbs Water a little at a time until the dough will combine into a ball.Place on floured surface and kneed slightly till elastic. Don't over do. Then roll out to make a pie crust about 1/8 inch thick or a little thicker. It should be just large enough to fit your 9" pan up to the edges and have a scrap to cut off to clean up the edges. Cut into small pieces and brown78 grams Kroger mild Italian sausage = 1 linkCombine till frothy in separate bowl:2 tsp Pumpkin Pie spice 3 tbsp Baking - Hershey's Cocoa, unsweetened 2 tsp Vanilla Extract 8 tsp Splenda 4 large Egg, fresh, whole, raw Mix together with3 serving Pumpkin, Libby's 100% pure pumpkin, 1/2 cup This is one 15 ounce can. Pour into pie shell. Add browned sausage Bake at 350F for 30 minutes if FILLEDA toothpick inserted into center will come out clean when the pie is done.
Bake at 450 for 12 minutes UNFILLED
Bake filled pies according to each pie's direction.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 6
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 17.0 g
- Cholesterol: 145.2 mg
- Sodium: 371.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.8 g
- Protein: 9.9 g
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