Thursday, April 18, 2013

Crustless Quinoa Quiche

This crustless quinoa (pronounced keen-wah) quiche is wonderful for breakfast, brunch, lunch or dinner. It is equally enjoyable cold or hot.

It is super easy to throw together because you don't even have to make the crust - and trust me when I say you won't even miss it! The texture is fabulous and the flavors incredible, with none of the guilt of "normal" quiche (heavy cream to make the crust and a fat laden pie crust).

Nutritionally speaking, quinoa is a super food. It has an almost perfect ratio of carbohydrates, proteins and fats. Quinoa has been described as one of the best sources of protein you can get from a plant source. Quinoa is also considered to be a complex carbohydrate and provides the body with daily fiber, antioxidants and vitamins such as magnesium, iron, copper, phosphorus and B2. Quinoa is also gluten free.

Quinoa can be used as a direct substitute for rice, potatoes, or even pasta. It has a slight nutty flavour and  a unique texture.

One of the reasons I love quiche is because it has the flexibility of a stir-fry.  You can empty out your veggie bin and get creative with your spices.  You can throw in whatever strikes your fancy!

  • 6 eggs
  • 3/4 cup plain greek yogurt (I used non-fat)
  • 1/8 t sugar
  • 1/8 t salt
  • 1/8 t pepper
  • 1/8 t nutmeg
  • 1/4 t cayenne pepper
  • 1 heaping T fresh basil, finely chopped
  • 1/2 cup quinoa
  • 1 cup water
  • 4 mushrooms, thinly sliced
  • 1/2 cup chopped broccoli florets or asparagus spears (or both!)
  • Optional: 4-6 slices bacon or turkey bacon
  • 1/2 cup parmesan cheese, grated
  • butter or oil for cooking (I used butter)
  1. Preheat the oven to 350 and grease a pie plate with butter or oil. 
  2. Rinse the quinoa, add to a saucepan and then cover with the water. Bring the water to the boil and then reduce to a simmer and cook until all of the water has been absorbed (15-20 min.) and the quinoa is cooked. 
  3. Whisk the eggs with the Greek yogurt until frothy. Add the spices, veggies, parmesan cheese, cooked quinoa, and mix until well combined. Pour the mixture into the greased quiche dish.
  4. Cook for approximately 45 minutes until golden.

I have played with this recipe a handful of times now and have enjoyed it each and every time!  I have tried it with asparagus, broccoli, red pepper, spinach, turkey bacon, onion, garlic... all kinds of different ways and with different spice combinations.  I love how this quinoa sets up and the texture is fabulous.  Emma requests to eat this for breakfast and even for dinner!  I am a seriously quiche lover and I love this healthier version!

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