Quinoa Quiche

Name: Quinoa Quiche
Yield: 6 people
Ingredients: 1½ cups cooked quinoa (can cook in a stock if desired); 2 cups of roasted or steamed vegetables of your choice (E.g. pumpkin sweet potato, carrot, zucchini or leeks roasted); 1 head of broccoli – chopped into small pieces; ½ cup fresh herbs of your choice or ¼of pesto; 6 eggs; 2 cloves of garlic – crushed; 1 spring onion; ½ cup of cheese optional (goats cheese, ricotta, cottage or fetta)

Quinoa is actually a seed, however cooked and used as if it were a grain. It is high in protein and contains all essential amino acids. Also a great plant based source of iron and rich in magnesium, B2, manganese and folate. I like to add it to quiches to build up the protein content.

Servings

people

Ingredients

1½ cups cooked quinoa can cook in a stock if desired
2 cups of roasted or steamed vegetables of your choice E.g. pumpkin sweet potato, carrot, zucchini or leeks roasted
1 head of broccoli – chopped into small pieces
½ cup fresh herbs of your choice or ¼of pesto
6 eggs
2 cloves of garlic – crushed
1 spring onion
½ cup of cheese optional goats cheese, ricotta, cottage or fetta

Instructions

Preheat oven to 180 degrees Celsius.
Whisk eggs in a bowl and then add remaining ingredients.
Pour mixture into a casserole dish or quiche dish.
Bake in the oven for approximately 45-55 minutes until cooked through.

Recipe Notes

If you don’t wish to use quinoa, add in an extra 1 cup of preferred roasted or steamed vegetables.

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Quinoa Quiche