Apart from my favourite frittata, I've come to enjoy eggs in quiche form from time to time. Now, I'm sure at some point we've come to know the quiche as a traditional savory pie made with eggs, cream, cheese, and an assortment of vegetables and spices in an open-faced pastry shell.
Spiking my interest in the history of world cuisine, I've since learned that the quiche actually originates from Germany (the name is even derived from the German word for cake, "kuken") despite its regard as a traditional French dish. Go figure!
Well, it's high time the quiche received a makeover of sorts - out with the heavy cream, cheeses, and flaky pastry. Welcome freshly made almond mylk, an assortment of chopped veggies, and a gluten-free crust in the form of quinoa.
This Quinoa Quiche Craving (named as such for you will crave one slice after another) is dense in texture, but tastes extra light and fluffy. The combination of the eggs, almond mylk, and quinoa make for a layered, yet fluffy base - a delicious juxtaposition to the cooked vegetable medley.
Prep in advance and reach for a slice throughout the week, or enjoy immediately that same day for breakfast, lunch, and dinner.
Quinoa Quiche Craving
dairy free - gluten free - vegetarian
1 cup quinoa, cooked as per instructions
5 large, free range, organic eggs
1 cup almond mylk (I used homemade)
1/2 leek, chopped
2 cloves garlic
1 tsp coconut oil
5-6 large white button mushrooms, chopped
1 large leaf, red chard or kale, chopped
1/2 cup broccoli florets, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1/2 avocado, to garnish
salt and pepper, to taste
Preheat oven to 375 degrees.
Cook the quinoa as per instructions on the package. Let cool and set aside. Once cool, press the quinoa (using a fork) into a large pie plate until resembling a crust.
In a large skillet, melt the coconut oil. Sautee the leeks and garlic until golden brown, about 3-4 minutes. Add in the chopped mushrooms, red chard or kale, peppers, and cook until soft. In a seperate bowl, crack and beat the eggs, adding in the almond mylk until well-combined.
Combine the egg-almond mixture with the cooked leeks, garlic, vegetable medey, stiring to mix the two together. Pour the mixture into the pie plate until covering the center of the quinoa crust.
Cook at 375 degrees for 30 to 35 minutes, or until mixture is thick in the middle (i.e. not runny).
Serve immediately with slices of avocado, freshly cracked salt and pepper. Quiche can be reheated or eaten cold, and can remain in the fridge for 2-3 days.
Quiche is best served for said craving with a light green or kale salad, good company, a smile, and of course, a delightful dinner album. Background pumpkins is indeed optional.
Have you made quiche before?
What ingredients do you modify for a healthier option?