This red pepper and spring greens quinoa quiche recipe will keep you fuller for longer thanks to its high protein content from the eggs and quinoa. We love the healthy spin on the classic quiche Lorraine.
Serves 4
Ingredients:
For the pie crust
80g quinoa (white)
160ml water
15g butter melted
2 egg whites
Salt & pepper
For the filling
50g emmental cheese grated
50g feta crumbled
½ red pepper diced
200g spring greens or spinach cooked
2 eggs, beaten
Method:
Preheat oven at 200 degrees C and grease a 9 inch (23 cm) pie dish.
Steam the spring greens/spinach, then set aside.
Rinse the quinoa and boil the water in a medium sized pan. Boil the quinoa on high uncovered for approximately 6 minutes. Fluff with a fork, remove from the heat and let stand covered for 5 – 10 minutes.
Mash the cooled quinoa with a spoon and stir in the egg whites and butter and season well.
Transfer the quinoa mixture into the prepared pie dish. Using a spatula or fingers, spread the mixture evenly across the bottom and three-quarters the way up the sides of the pie dish (to a thickness of about 3mm).
For the filling, beat the eggs then add the cheese, red pepper and spring greens/spinach. Pour this mixture over the quinoa pie base.
Bake in the centre of the oven for 25-30 minutes or until the egg mixture has set.
To serve: Allow to cool in the dish before serving. This quiche goes wonderfully with warm soup and or cold meats.
