Quinoa Crust Quiche recipe
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Ingredients
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2 cups chopped mushrooms
7 eggs
½ cup half-and-half
1 ½ cups chopped broccoli
⅔ cup shredded Cheddar cheese
2 large green onions, chopped
½ teaspoon garlic salt
1 ¼ cups quinoa flour
⅓ cup butter at room temperature
2 tablespoons water, or as needed
Nutrition Info
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279.8 calories
carbohydrate: 16.2 g
cholesterol: 198.6 mg
fat: 18.6 g
fiber: 5.6 g
protein: 12.8 g
saturatedFat: 9.3 g
servingSize: -
sodium: 305.8 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -
Directions Quinoa Crust Quiche
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie dish with butter.
Cook and stir mushrooms in a dry skillet over medium heat until soft and mushrooms have released their liquid, about 10 minutes. Remove from heat. Whisk eggs and half-and-half together in a bowl and stir in broccoli, Cheddar cheese, green onions, garlic salt, and cooked mushrooms. Refrigerate filling.
Mix quinoa flour and butter in a bowl until mixture forms small clumps, stir water into quinoa mixture until dough comes together. If dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together. Press dough into prepared pie dish to form a crust, pour filling into crust.
Bake quiche in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.