LOADED VEGGIE QUICHE WITH QUINOA CRUST

Loaded Veggie Quiche with Quinoa Crust image

Provided by Erin Jeanne McDowell

Time 2h10m

Yield Makes one 9-inch pie

Number Of Ingredients 12

Nonstick cooking spray
1 3/4 cups cooked and cooled quinoa
1 large egg white, lightly whisked
1/3 cup freshly grated Parmesan
Pinch fine sea salt
1 bunch scallions, thinly sliced
2 cups roughly torn kale
1 cup quartered cherry tomatoes
6 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar (optional)

Steps:

For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.