Loaded Quinoa Quiche Recipe

Loaded Veggie Quiche with Quinoa Crust Recipe Food Network

WebJan 11, 2021 · Directions. For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with …

Rating: 5/5(7)
1. For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
2. In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
3. Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
4. For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.

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Quinoa Quiche Noshing With the Nolands

WebAug 13, 2014 · Instructions. Preheat the oven to 350°F (180°C, gas mark 4). Rinse the quinoa well and set aside to drain. Heat the oil in a pan over …

Rating: 5/5(6)
1. Preheat the oven to 350°F (180°C, gas mark 4). Rinse the quinoa well and set aside to drain. Heat the oil in a pan over medium heat. Add the onion and garlic and sauté until the onion begins to brown, about 8 minutes. Add the Swiss chard and broccoli and sauté for 1 minute, then turn off the heat. Cool slightly. Transfer the mixture to a lightly greased 9- by 13-inch (23- by 33-cm) casserole dish and spread evenly. Sprinkle the Cheddar cheese evenly over the top of the vegetable mixture. Set aside.
2. In a large bowl, combine the eggs, milk, thyme, salt, pepper, and rinsed quinoa and whisk until thoroughly combined. Pour immediately over the cheese-topped vegetable mixture. Bake the casserole in the oven until cooked through and the top is just starting to brown, about 40 minutes. Remove the casserole from the oven and sprinkle the Parmesan over the top. Return to the oven and bake until the Parmesan is melted and just starting to brown, about 5 more minutes. Let the casserole sit for at least 10 minutes before serving. Serve with a mixed lettuce or spinach salad.
3. Recipe Variation
4. You can use kale instead of Swiss chard if you wish. Swiss chard eaten raw makes a nice base for smoothies, too, as it tends to be sweeter than kale.

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