Quinoa Crusted Quiche

GF, DF and RSF – Serves 4

Ingredients:

Pie Crust:

• 1 ½ cups of quinoa rinsed

• 3 cups of vegetable stock

• 1 egg whisked

• 2 tbsp of nutritional yeast (can use parmesan cheese)

• Salt and pepper

Filling

• 5 eggs whisked

• ¼ cup of almond milk

• 1 ½ cups of mixed vegetable – I used mushroom, eggplant and swiss chard but tomato, pumpkin and spinach work well too

• 1 tsp of thyme

• 1 tsp of dill

• Salt and pepper

Method:

1. Add the quiona and vegetable stock to a saucepan and bring to simmer. Cook for 15-20 minutes or until quiona is fluffy. then set aside to cool.

2. Pre heat oven to 180 degrees C and grease a pie dish.

3. Once the quinoa has cooled, mix in the egg, nutritional yeast, and a pinch of salt and pepper and mix well.

4. Scoop the mixture into the pie dish and spread out evenly with the back of a spoon, enusring you go up the sides. Leave around 0.5cm thick.

5. Place in the oven and bake for 10 minutes or until slightly golden.

6. While this bakes, fry off your veggies in 1 tbsp of coconut oil (if using pumpkin start cooking this earlier while the quinoa cools).

7. In a bowl add in the eggs, dill, thyme, almond milk, nutritional yeast and a pinch of salt and pepper. Whisk well.

8. Once cooked take out your crust, add in your vegetables and pour the egg mixture over the top.

9. Place in oven and bake for 35-40 minutes or until cooked.