This gluten free quiche is delish! It takes a bit more time than a normal quiche because of the crust, but it is well worth the wait! The quinoa adds more protein than your typical quiche, and also is full of fiber and vitamins and minerals. By swapping some full eggs for egg whites and using low fat cheese, fat and calories are down while still keeping the nutrients up!
To make the crust, preheat the oven to 350°F. Add the quinoa and roast for 10 minutes, remove and let cool. Place half of the quinoa in a blender and pulse for 30-60 seconds, then place in large bowl.
Add the remaining quinoa, almond meal, cornstarch, olive oil, and egg. Mix well. Use your hands to firmly press the quinoa into a 9 inch dish coating with cooking spray.#Healthy #Quinoa Crusted #Spinach #Mushroom and #Feta #Quiche using #EggWhites and #LowFat #DairyClick To Tweet
Ensure crust is pushed into corners and firmly pressed. Place in the oven for 5 minutes, then remove.
Coat a small saucepan with cooking spray and cook over medium heat. Add mushrooms and garlic and saute for 5-6 minutes. When done, place on top of the quinoa crust and top with spinach, and feta cheese.
In a bowl, lightly whip the egg whites, whole eggs, milk, and parmesan cheese. Place on top of the vegetables in the quinoa crust. Top with mozza, and bake uncovered for 45-55 minutes or until lightly brown.
When fully done, remove from oven and let stand for 10 minutes. Then cut into 6 equal slices, or many as you would like. Serve warm and enjoy.
- Cooking spray
- 1 cup quinoa, uncooked
- 1/2 cup almond meal
- 1 tbsp cornstarch
- 1 tbsp olive oil, extra virgin
- 1 large egg, slightly beaten
- 1.5 cup cremini mushroom, sliced
- 1 clove garlic, minced
- 300g frozen spinach, unthawed and drained well
- 1/2 cup light feta cheese, crumbled
- 4 eggs, whites only
- 2 eggs, whole
- 1/8 cup parmesan cheese
- 1/4 tsp black pepper
- 1 cup milk, skim
- 1/2 cup shredded mozza, partly skimmed
- Preheat oven to 350°F
- Place quinoa on a jelly roll plan for 10 minutes, remove from oven and cool.
- Place half of the quinoa in a blender and pulse for 30-60 seconds. Transfer to a large bowl.
- Add the remaining quinoa, almond meal and cornstarch to the large bowl. Mix well. Then add the olive oil and egg until stir until well combined.
- Spray a 9 inch pie dish with cooking spray. Add the quinoa mixture and firmly press with your hands so that the quinoa is well combined and pressed into the pie plate and all of the corners.
- Place in the oven and bake for 5 minutes.
- Coat a small saucepan with cooking spray. Add sliced mushrooms and garlic and cook for 5-6 minutes until light brown and no fluid remains. Add to the bottom of the quinoa crust.
- Place the drained spinach on top of the mushrooms. Ensure there is no fluid remaining in the spinach. Then top with the feta.
- In a small bowl, lightly beat together the 3 egg whites with the 2 whole eggs. Add the milk, parmesan cheese, and pepper and continue to lightly beat until combined. Place evenly on top of the vegetables in the quinoa crust.
- Top with shredded mozza cheese.
- Bake uncovered for 45-50 minutes, or until lightly brown on top. Let cool for 5-10 minutes, then cut into 6 individual portions and serve.
329 calories, 22g protein, 15g fat, 27g carbohydrate, 4.5g fiber