One of the things I like to do is try to make healthy versions of things that I like to eat. Ever since I began cooking I've strived to make healthy food that doesn't taste like it's healthy. Don't get me wrong - I like to indulge, but I also really love to eat, so I've always had the mindset that if I make it healthy I can eat more of it. Not always the best plan, but it works for me. I'm always trying to make crusts healthier but its been difficult. A significant amount of butter is usually required, and there's no real substitute that you can use instead of butter. That in mind, I decided last weekend that I wanted to make quiche. I've tried making crust-less quiches before, but it wasn't great. You really do need the crust. I decided to try to make a crust using quinoa.
I love quinoa and am always looking for new ways to use it. If you haven't cooked with it before, go out and buy some now. Quinoa is considered a grain but it's actually a seed. Once it's cooked it tastes nutty and each of the grains have a little crunch when you don't overcook it. Not only is quinoa yummy, it's also incredibly good for you. It's packed with essential amino acids, protein, calcium, iron...you name it. It's considered one of the healthiest single foods out there. So instead of making a quiche with a butter rich pastry dough, I decided to give a try to making a quinoa crust. The crust can be made a day ahead - just bake it off, cover with plastic wrap and keep in the fridge. The veggies listed below are what I used, but by all means swap them out and use whatever you have on hand. This recipe is a great way to use leftover veggies, so don't feel bound by what I used. Just cook whatever veggies you are planning on using before putting them in (besides fresh spinach).
Vegetable Quiche with Quinoa Crust
For the crust
1 cup quinoa
1 1/4 cup vegetable or chicken stock
1/3 cup oatmeal
2 tbsps flax seeds (if you have - if you don't have these you can leave this out)
3 tbsps slivered almonds (any type of nut will work here, that's what I had on hand)
For the filling
8 eggs, beaten
2 tbsps milk
1 tsp dried thyme
2 cups steamed broccoli, chopped
1 cup cooked sliced mushrooms
1 handful spinach, chopped
1/4 cup shredded cheddar cheese (or any extra cheese you have on hand)
To make the crust, combine the quinoa and the stock in a small sauce pan. Bring to a boil and reduce to a simmer. Add about 1 tsp of salt to the stock once it comes to a boil. Cook the quinoa, stirring often, until all of the stock is absorbed. This will take a little while. It will look like you don't have enough liquid in there but it'll be fine. Once all the stock is absorbed turn off the heat and cover the pan and let it steam for 5 minutes. Allow the quinoa to cool enough to be able to handle.
Put the oatmeal, flax seeds, and nuts in a food processor and grind them until it resembles the consistency of flour. Combine the oatmeal mixture with the quinoa. The quinoa should be moist enough where you won't need to add an egg to the crust. If for some reason the quinoa is very dry, you might need to mix a little egg in to the crust, but I didn't need to. Put the crust in a greased 9 inch pie pan, pressing it firmly into the pan and pressing it up the sides until it's even. You'll need to wet your hands to keep the quinoa from sticking to your hands a few times during this. Bake the crust at 350 degrees for about 10 minutes, or until when you touch the crust it's starting to dry out and harden a bit. Set aside. It should look like this:
To make the filling, combine the beaten eggs and milk. Add about 1 tsp of salt, 1/2 tsp of fresh cracked pepper and the dried thyme (if you have fresh definitely use fresh - use about 1 tbsps of fresh herbs - you could also use whatever herbs you have on hand). Put the chopped broccoli and mushrooms into the cooked quinoa crust. Put the chopped spinach into the egg and milk mixture and add almost all of the shredded cheese, saving a little to the side. Pour the egg mixture over the veggies in the crust, moving the vegetables as needed to get the egg everywhere. Put the remaining bit of cheese on top of the quiche.
Bake the quiche at 350 degrees for approximately 30-45 minutes, or until when you move the pan around the middle of the quiche is set and isn't liquid at all. It works great for breakfast, lunch or dinner. Enjoy!
I love quinoa and am always looking for new ways to use it. If you haven't cooked with it before, go out and buy some now. Quinoa is considered a grain but it's actually a seed. Once it's cooked it tastes nutty and each of the grains have a little crunch when you don't overcook it. Not only is quinoa yummy, it's also incredibly good for you. It's packed with essential amino acids, protein, calcium, iron...you name it. It's considered one of the healthiest single foods out there. So instead of making a quiche with a butter rich pastry dough, I decided to give a try to making a quinoa crust. The crust can be made a day ahead - just bake it off, cover with plastic wrap and keep in the fridge. The veggies listed below are what I used, but by all means swap them out and use whatever you have on hand. This recipe is a great way to use leftover veggies, so don't feel bound by what I used. Just cook whatever veggies you are planning on using before putting them in (besides fresh spinach).
Vegetable Quiche with Quinoa Crust
For the crust
1 cup quinoa
1 1/4 cup vegetable or chicken stock
1/3 cup oatmeal
2 tbsps flax seeds (if you have - if you don't have these you can leave this out)
3 tbsps slivered almonds (any type of nut will work here, that's what I had on hand)
For the filling
8 eggs, beaten
2 tbsps milk
1 tsp dried thyme
2 cups steamed broccoli, chopped
1 cup cooked sliced mushrooms
1 handful spinach, chopped
1/4 cup shredded cheddar cheese (or any extra cheese you have on hand)
To make the crust, combine the quinoa and the stock in a small sauce pan. Bring to a boil and reduce to a simmer. Add about 1 tsp of salt to the stock once it comes to a boil. Cook the quinoa, stirring often, until all of the stock is absorbed. This will take a little while. It will look like you don't have enough liquid in there but it'll be fine. Once all the stock is absorbed turn off the heat and cover the pan and let it steam for 5 minutes. Allow the quinoa to cool enough to be able to handle.
Put the oatmeal, flax seeds, and nuts in a food processor and grind them until it resembles the consistency of flour. Combine the oatmeal mixture with the quinoa. The quinoa should be moist enough where you won't need to add an egg to the crust. If for some reason the quinoa is very dry, you might need to mix a little egg in to the crust, but I didn't need to. Put the crust in a greased 9 inch pie pan, pressing it firmly into the pan and pressing it up the sides until it's even. You'll need to wet your hands to keep the quinoa from sticking to your hands a few times during this. Bake the crust at 350 degrees for about 10 minutes, or until when you touch the crust it's starting to dry out and harden a bit. Set aside. It should look like this:
To make the filling, combine the beaten eggs and milk. Add about 1 tsp of salt, 1/2 tsp of fresh cracked pepper and the dried thyme (if you have fresh definitely use fresh - use about 1 tbsps of fresh herbs - you could also use whatever herbs you have on hand). Put the chopped broccoli and mushrooms into the cooked quinoa crust. Put the chopped spinach into the egg and milk mixture and add almost all of the shredded cheese, saving a little to the side. Pour the egg mixture over the veggies in the crust, moving the vegetables as needed to get the egg everywhere. Put the remaining bit of cheese on top of the quiche.
Bake the quiche at 350 degrees for approximately 30-45 minutes, or until when you move the pan around the middle of the quiche is set and isn't liquid at all. It works great for breakfast, lunch or dinner. Enjoy!
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