Homemade quiche can be a problem for cooks who don't like to play with pastry dough, as well as diners who want to steer clear of gluten.
A safe and healthy alternative to wheat, cooked quinoa (pronounced "keen-wah") is a perfect building material for a tasty-and super easy-pie crust when mixed with some beaten egg and a pinch of salt and freshly ground pepper.
SPINACH AND FETA QUICHE WITH QUINOA CRUST
2 cups cooked quinoa, chilled
1/8 teaspoon black pepper
Dash of salt
1 large egg, beaten
Cooking spray
1 teaspoon canola oil
1/2 onion, thinly sliced
5-ounce bag baby spinach
1/2 cup low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1/3 cup feta cheese
Preheat oven to 375 degrees.
Make crust: Combine quinoa, pepper, salt and egg in a bowl, stirring well. Press mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake in hot oven for 20 minutes; cool.
Make filling: Heat a nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add onion and saute for 3 minutes. Add spinach and saute for 3 minutes. Remove from heat and cool.
Combine milk, salt, black and red peppers, eggs and egg whites. Stir with a whisk. Arrange spinach mixture in crust, and pour egg mixture over spinach. Sprinkle with feta cheese. Bake for 35 minutes. Let stand 5 minutes then cut into 4 wedges.
Serve warm, with fresh fruit.
Serves 4.
-"Cooking the Counts" by the Editors of Cooking Light