Southwestern-Style Quiche with Quinoa Crust
Ingredients
The crust
-
2
cups
water
-
1
cup
dry quinoa
-
1
teaspoon
salt
-
1
teaspoon
chipotle powder
-
1
large
egg
The filling
-
1
tablespoon
olive oil
-
1
small
red onion
-
1
small
red bell pepper
-
1
teaspoon
smoked paprika
-
1
cup
cooked or canned black beans
-
5
large
eggs
-
½
cup
milk
-
4
ounces
pepperjack cheese
Instructions
- Preheat the oven to 375ºF.
- In a saucepan, bring water to a boil and add quinoa, salt, and chipotle powder. Cook covered for 15-20 minutes until water is absorbed.
- Let the quinoa sit for 5 minutes off the heat.
- Mix the cooked quinoa with the beaten egg and press into a greased 9-inch pie plate. Bake for 20 minutes and let cool.
- In a skillet, heat olive oil and sauté diced onion until translucent. Add bell pepper and smoked paprika, cooking until tender.
- Stir in black beans and season with salt and pepper.
- In a bowl, whisk together eggs, milk, cheese, and the vegetable mixture. Pour into the cooled quinoa crust.
- Place the quiche on a parchment-lined baking sheet and bake for 35-50 minutes until set. Let stand for at least 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
234
Total fat
11g
Total carbohydrates
21g
Total protein
13g
Sodium
512mg
Cholesterol
137mg
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