Quinoa Crust Quiche recipe
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Ingredients
- 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
- 279.8 caloriescarbohydrate: 16.2 gcholesterol: 198.6 mgfat: 18.6 gfiber: 5.6 gprotein: 12.8 gsaturatedFat: 9.3 gservingSize: -sodium: 305.8 mgsugar: 2.1 gtransFat: : -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.