Quiche, Broccoli & Mushroom with Quinoa Crust

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quiche, Broccoli & Mushroom with Quinoa Crust calories by ingredient


Introduction

Quinoa crust adds protein. To make it more substantial, add dollops of goat cheese on top of mixture before baking. Quinoa crust adds protein. To make it more substantial, add dollops of goat cheese on top of mixture before baking.
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)

Directions

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.