A wonderful quiche that’s good for any time
of day with a salad on the side. This recipe is so flexible that you
can use almost any vegetable you find in the kitchen to prepare it. And
the quinoa gives the pie a crispy layer at the bottom while also
providing you with plenty of protein and fiber!
Ingredients
Ingredients
Quinoa- 3/4 cup
Water - 1 1/2 cups
Egg - 1
Salt - a pinch
Ground black pepper - a pinch
Olive oil - 2 tbsp.
Sweet potato - 1 (cut into cubes)
Onion - 1 (thinly sliced)
Leek - 1 (thinly sliced)
Thyme - 1 tsp.
Eggs - 5
Milk - 1/4 cup
Goat cheese - 4 oz 110-115 gm approximately
Preparations
Heat oven to 375°F. Cook the quinoa and let
cool.
Mix the egg, 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.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
When you take the crust out of the oven, crank the oven's temperature up to 425°F.
Mix the sweet potato, onion, leek, thyme, and olive oil and pour into a baking paper-lined baking dish.
Bake the vegetables for 15 minutes or until soft.
Make sure to turn the vegetable over midway through cooking.
Once the vegetables are done, lower the oven's temperature back to 375°F.
In a bowl, mix the roasted vegetables with the eggs, milk, goat cheese, salt, and pepper.
Pour the mixture into the quinoa pie crust and place back in the oven for 30-40 minutes.
Take the quiche out of the oven once it’s golden brown and let cool before serving.
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