Description
Grains in your quiche? You bet!
Ingredients
- 1 Tablespoon Olive Oil, Divided
- 4 cloves Garlic, Finely Minced
- ¼ cups Chopped White Onion
- 4 cups Spinach, Chopped
- 8 whole Eggs
- 1 cup 2% Milk
- ½ teaspoons Salt
- ⅓ teaspoons Ground Black Pepper
- ¼ teaspoons Paprika
- 2 cups Cooked Quinoa (I Cooked Mine In Vegetable Broth For Extra Flavor)
- 8 ounces, weight Shredded Park-Skim Mozzarella Cheese
- 3-½ ounces, weight Sun-Dried Tomatoes, Soaked In Water For One Hour
Preparation
Preheat oven to 350 F.
Heat 1 teaspoon of olive oil in a medium-sized cast-iron skillet over medium-high heat. Add garlic and onion and saute until garlic is lightly brown, about 4 minutes. Add spinach and saute for an additional 3-4 minutes, or until leaves are wilted. Remove mixture from skillet and set aside.
In a medium sized bowl whisk together eggs, milk, salt, pepper, and paprika. Set aside.
In a large food processor, blend 1 cup cooked quinoa and 2 teaspoons of olive oil until a mash is formed. Transfer mash into the remaining quinoa and mix until evenly distributed.
Transfer quinoa into the cast-iron skillet and press it down using a large spoon (or clean hands) until it is firmly packed in the bottom of the skillet.
Sprinkle garlic, onion, spinach mixture onto the quinoa, followed by 4 ounces of shredded cheese. Add the soaked and drained sun-dried tomatoes over the top of that, then pour in the egg mixture. Top with remaining shredded cheese.
Transfer skillet to the oven and bake for 45-50 minutes, or until a knife inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes prior to slicing and serving.
Nutrition Info per 1/6 quiche: 330 calories, 14 g fat, 26 g protein, 24 g carbohydrates, 5 g fiber
