Quinoa Crust Quiche Food

LOADED VEGGIE QUICHE WITH QUINOA CRUST

Steps:

• For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
• In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
• Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
• For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
• In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
• Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.

QUINOA CRUST PIZZA

Steps:

• For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
• For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
• Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
• Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
• Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.

CRUSTLESS QUINOA QUICHE

Steps:

• Heat oven to 400 degrees.
• Heat 1 1/2 olive oil in a 10 inch oven proof non stick skillet over medium heat.
• Add onions and garlic and cook, stirring occasionally until onions are soft and translucent, about 10 minutes.
• Transfer onion mixture to a medium bowl.
• Wipe out pan and set aside.
• Add spinach, quinoa, cream cheese to bowl with onion mixture and stir until well mixed.
• In a separate medium bowl whisk the eggs, cheddar cheese and Adobo.
• Pour egg mixture over quinoa mixture and stir well.
• Heat remaining oil in skillet over medium heat.
• Pour quinoa into skillet pressing down with a spatula into an even layer.
• Cook until bottom of quinoa is golden brown.
• Transfer skillet to preheated oven.
• Cook until quiche is cooked through (thin knife inserted into center of quiche comes out clean) and top of quinoa is lightly browned.
• About 15-20 minutes.
• Carefully invert quiche onto serving dish and cut into wedges.
• Serve warm or at room temperature.