Italian Quiche With Quinoa Crust |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Gluten free alternative to traditional quiche, spiced with Italian flavors and prosciutto. Ingredients:
2 cups quinoa, cooked in chicken broth |
2 tablespoons gluten free all-purpose flour (could use any flour) |
1 egg, slightly beaten |
1 tablespoon butter, melted |
1 teaspoon basil, dried |
1 teaspoon oregano, dried |
1/2 teaspoon red pepper flakes |
1/4 cup red bell pepper, sliced |
1/4 cup yellow bell pepper, sliced |
1/4 cup orange bell pepper, sliced |
1/4 cup zucchini, sliced |
1/8 cup onion, diced |
4 eggs |
2 egg yolks |
1/4 cup milk (i used almond milk) |
salt |
pepper |
3 slices prosciutto |
1/2 cup italian cheese blend |
Directions:
1. Preheat oven to 375 degrees.
2. Mix ingredients for crust into a bowl to make a dough-like consistency.
3. Press into pie plate, sprayed with non-stick spray.
4. Bake crust for 12-15 minutes until set.
5. Fill crust with all vegetables (peppers, zucchini, onion).
6. In a small bowl, blend eggs, yolks, milk, salt and pepper.
7. Slowly pour egg mixture over veggies, allowing it to get into every nook and cranny.
8. Bake quiche for 20-25 minutes until starting to set.
9. Top with ham, then cheese. Place back in the over and bake for 5-10 minutes more, until set and cheesy starts to brown.
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