Ingredients
| Cooked tri-color quinoa, chilled |
1 cups
|
| Black pepper, divided |
3/4 tsp.
|
| Large eggs, divided |
7
|
| Olive oil |
2 tbsp.
|
| Broccoli florets |
2 cups
|
| Yellow onion, chopped |
1 cup
|
| Red bell pepper, chopped |
1 cup
|
| Baby spinach, chopped |
2 cups
|
| Salt |
1/2 tsp.
|
| Cheddar cheese, shredded |
1 cup
|
| 2% milk |
1/2 cup
|
Directions
- PREHEAT oven to 375° and SPRAY an 8” pie plate with non-stick cooking spray.
- In a medium bowl, COMBINE cooked quinoa, ¼ teaspoon pepper, and 1 beaten egg. PRESS mixture into the prepared pan. BAKE 20 minutes, then allow to cool.
- REDUCE oven temperature to 350°
- In a medium skillet, HEAT olive oil over medium heat. ADD the broccoli, onion, and bell pepper. SAUTÉ until tender, then ADD the spinach and COOK until wilted. SET ASIDE.
- In a medium bowl, WHISK together the remaining 6 eggs, salt, ½ teaspoon pepper, cheese, and milk. ADD vegetable mixture to eggs and STIR. POUR mixture into the cooled quinoa crust. BAKE 45-50 minutes, until a knife inserted in the center comes out clean.
-
REMOVE from oven and ALLOW quiche to sit for about 10 minutes, then CUT into wedges and SERVE. REFRIGERATE leftovers up to three days.
Nutritional Info
Per Serving
| Calories |
235
|
| Total fat |
14 g
|
| Saturated fat |
5 g
|
| Cholesterol |
180 mg
|
| Sodium |
300 mg
|
| Carbohydrates |
16 g
|
| Dietary Fiber |
3 g
|
| Protein |
13 g
|