A wonderful quiche that’s good any time of
day with a salad by its side. The recipe is so flexible that you
can combine almost any vegetable you find in the kitchen and the extra
quinoa that gives the pie the crisp layer at the bottom does wonders in
taste.
Pie crust ingredients:
¾ cup quinoa
1 ½ cups water
1 egg
A pinch of salt
A pinch of pepper
Filling ingredients:
2 tbsp olive oil
1 medium-sized sweet potato, cut into 1cm cubes
1 onion, thinly sliced
1 leek, thinly sliced
1 tsp thyme
5 eggs
¼ cup milk (soy, almond, or regular)
120g goat cheese
Salt, to taste
Pepper, to taste
Directions for the pie crust:
1. Heat oven to 375 f.
2. Cook quinoa in water, bring the pot to a boil, cover the pot, lower
the flame and cook for 15-20 minutes
3. Once cooked, place the quinoa aside and let it cool for 5 minutes.
4. Mix the egg with the pinch of salt and pepper into the quinoa, pour
the mixture into a round, oiled baking pan, and press it down to the
bottom and sides of the pan evenly. Bake the crust in the oven for 10
minutes.
5. When you take the crust out of the oven, crank the oven's temperature
up to 425 f.
Quiche directions:
1. Mix the sweet potato, onion, leek, thyme, and olive oil and pour into
a baking paper lined baking dish.
2. Bake the vegetables for 15 minutes or until soft. Make sure to turn
the vegetable over midway through cooking.
3. Once the vegetables are done, lower the oven's temperature back to
375 f.
4. In a bowl, mix the roasted vegetables with the eggs, milk, goat
cheese, salt, and pepper.
5. Pour the mixture into the quinoa pie crust and place back in the oven
for 30-40 minutes.
6. Take the quiche out of the oven once it’s golden brown and let cool
before serving.