Spinach Quiche-oa

Leora_Copeland Main Courses, Recipe, Vegetarian Atlas Leave a Comment

What I've Learned So Far


Pie crust is delicious. I can eat it raw, eat it alone, or buy a roll of it, slather butter on it, sprinkle on some nuts, cinnamon sugar, roll it up and bake it. And then eat it. Sadly, piecrust is also really, really bad for you. This recipe for spinach quiche-oa (a combination of quiche and quinoa), give you a healthier alternative.

At its worst, pie crust is made with white flour and lard (rendered pig fat). And, honestly, shortening isn’t much better (shortening technically includes lard – it’s any fat that hardens at room temperature). You can try and make it healthier, but the best pie crusts are the totally unhealthy kind.

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Generally speaking, the only time I cook with pie crust is when I make quiche (very occasionally a faux chicken pot pie). I feel a bit guilty about it because I know the crust is so bad for me, so I don’t do it often. That’s why I was really jazzed to find this recipe. The filling is similar to quiche, but the “crust” is actually quinoa, which is not only a lot better for you than flour and lard, it gives this dish some extra protein too!


The Recipe


You'll Need:

• 1 tsp butter

• 1/2 C uncooked quinoa

• 8 eggs

• 1 1/4 C milk

• 1 Tbsp chopped garlic

• 1 tsp chopped fresh thyme

• 1/2 tsp fine sea salt

• 1/2 tsp ground black pepper

• 2 C packed baby spinach, roughly chopped

• 4 oz. crumbled feta cheese

Do This:

1. Preheat oven to 350.

2. Put quinoa in a fine mesh strainer and rinse with cold running water; drain well.

3. In a large bowl, whisk together eggs, milk, garlic thyme, salt, pepper and quinoa.

4. Pour mixture into an 8x8 dish. Gently jiggle dish from side to side, and tap lightly on counter so quinoa settles on the bottom of the dish.

5. Cover tightly with foil and bake until just set, about 45 minutes.

6. Remove foil and sprinkle top evenly with cheese, and then bake uncovered about 10 to 15 minutes.


Recipe Notes


• This recipe calls for milk, but you can use non-dairy substitutes if you want.

• You can try different types of quinoa to make different types of "crust."

• You can also use parmesan or Romano, rather than feta cheese.

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