Quinoa and Vegetable Quiche: Savory Delight with Nutritious Goodness

Quinoa and Vegetable Quiche: Savory Delight with Nutritious Goodness

Quinoa and Vegetable Quiche is a delectable, nutritious dish that brings together the ancient grain quinoa and a medley of vibrant vegetables in a light, flaky crust. This quiche is perfect for breakfast, brunch, or even a light dinner. Its wholesome ingredients will leave your taste buds satisfied and your body fueled with essential nutrients.

Ingredients:
– 1 cup of quinoa
– 2 cups of water
– 1 pre-made pie crust
– 1 tablespoon of olive oil
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup of spinach, chopped
– 1 cup of cherry tomatoes, halved
– 4 large eggs
– 1 cup of milk
– 1/2 cup of grated Parmesan cheese
– 1/2 teaspoon of salt
– 1/2 teaspoon of black pepper
– 1/4 teaspoon of nutmeg
– 1/4 teaspoon of smoked paprika
– Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Cook the quinoa: Rinse the quinoa under cold water. Combine the quinoa and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.

3. Prepare the vegetables: While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until they are fragrant and translucent. Add the diced bell pepper, zucchini, and spinach to the skillet. Cook until the vegetables are tender and the excess moisture has evaporated. Remove from heat and set aside.

4. Prepare the pie crust: Place the pre-made pie crust into a 9-inch pie dish. Trim any excess dough and crimp the edges as desired. Prick the bottom and sides with a fork to prevent it from puffing up. Pre-bake the crust for about 8 minutes to ensure it stays crisp. Remove from the oven and set aside.

5. Make the filling: In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, black pepper, nutmeg, and smoked paprika. Add the cooked quinoa and sautéed vegetables to the egg mixture. Stir until well combined.

6. Assemble the quiche: Pour the filling into the pre-baked pie crust. Arrange the halved cherry tomatoes on top of the filling for a burst of color and flavor.

7. Bake the quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.

8. Cool and serve: Allow the quiche to cool for about 10 minutes before slicing. Garnish with fresh basil leaves, if desired.

Enjoy the Quinoa and Vegetable Quiche warm or at room temperature. This dish pairs beautifully with a fresh green salad or a cup of hot tea. Bon appétit!