Quinoa Quiche

(serves 4)

This week’s recipe is a quinoa quiche adapted from Gina Williamson at Innate Wellness. This is fast becoming one of my favorite Sunday night dinners. I like to prep it earlier in the day and then make a salad while the quiche is in the oven. The leftovers make a great lunch the next day. You could double the recipe, cook it in baking dish, and enjoy it for multiple lunches. I used yellow cauliflower and mushrooms, but you can use a combination of whatever vegetables you like.

Prep time 30 minutes, cook time 40 minutes

Ingredients

Crust

1 cup quinoa

2 cups boiling water

1 egg

1 tsp coconut oil

3/4 tsp Himalayan pink salt

Filling

1 head cauliflower medium chopped (I included the green leaves)

10 (roughly) mushrooms rough chopped

5 eggs

1/2 cup coconut milk

1 tbsp olive oil

Salt and pepper to taste

1 tsp fresh or dried thyme 

Directions

Preheat the oven to 375 degrees. 

Rinse quinoa and place in a small saucepan with coconut oil and in the meantime boil water.

Boil the water. When water has boiled, add quinoa and coconut oil. Reduce heat and cook covered for 10-15 minutes until cooked through. Stir in salt and let cool.

Oil a deep dish pie pan with coconut oil.

Add the egg to cooled quinoa and stir.

Using a spatula evenly spread the quinoa around the pie pan until you make a crust. It should be roughly 1/2″ thick.

Bake the crust for 10 minutes or until lightly browned.

In a large mixing bowl whisk the 5 eggs, coconut milk, thyme, salt and pepper and then add in the cooked vegetables.

Pour the filling into the quinoa crust and bake for 30-35 minutes until lightly browned on the top.

Let cool for a few minutes before cutting into and enjoy!