I started out wanting to make a frittata. But then I wanted some whole grains in there (for fiber of course!). So this turned into a quiche- with a quinoa crust. The texture is so lovely- and tasty!
Quinoa-Crusted Quiche with Sun-Dried Tomatoes and Spinach
2 cups cooked quinoa (I cooked mine in vegetable broth)
1 Tbsp olive oil, divided
4 cloves garlic, finely minced
1/2 cup chopped white onion
4 cups spinach, chopped
3 1/2 oz chopped sun-dried tomatoes, soaked in water for one hour
1 cup 2% milk
8 oz shredded part-skim mozzarella cheese
1/2 tsp salt
1/3 tsp ground black pepper
1/4 tsp paprika
Preheat oven to 350 degrees.
Heat 1 tsp olive oil in a medium cast-iron skillet over medium-high heat. Add garlic and onion and saute until garlic is lightly brown, ~ 4 minutes. Add in spinach and saute for an additional 3-4 minutes, or until leaves are wilted. Remove mixture from skillet and set aside.
Whisk together eggs, milk, salt, pepper, and paprika. Set aside.
In a large food processor, blend 1 cup cooked quinoa and 2 tsp olive oil until a mash is formed. Transfer mash into remaining quinoa and mix until evenly distributed.
Transfer quinoa into the cast-iron skillet and press it down using a large spoon (or clean hands) until it is firmly packed in the bottom of the skillet.
Sprinkle garlic, onion, spinach mixture onto the quinoa, followed by 4 oz shredded cheese. Add soaked sun-dried tomatoes, then pour in egg mixture. Top with remaining shredded cheese.
Transfer skillet to the oven and bake for ~45-50 minutes, until a knife inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes prior to slicing and serving.
Nutrition Info per 1/6 quiche: 330 calories, 14 g fat, 26 g protein, 24 g carbohydrates, 5 g fiber