I love Quiche. I especially love the pastry crust that goes along with quiche but I have to say this was a wonderful way to eat quiche. I made a kale salad to go along with it. I will make this again with different fillings also. This was adapted from cooking light recipe. I used smoke gouda in place of feta (and used more cheese) because, well. Just because. I also added some cheese to the crust. This was an easy weeknight meal.
- 2 cups cooked quinoa, chilled
- 1/4 cup parmesan cheese (optional)
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp sea salt
- 1 large egg, beaten
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 (5-ounce) bag baby spinach
- 1/2 cup 1% low-fat or skim milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 5 large eggs
- 3/4 cup smoked or regular Gouda, shredded
For the crust, preheat oven to 375°.
Combine quinoa, salt, pepper, cheese and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9″ pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.
For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 15-20 minutes until golden brown and caramelized. Add spinach; sauté 3 minutes. Remove from heat; cool.
Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with gouda. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into wedges.