Quick Quinoa Quiche

The Cooking Cardiologist, Dr. Richard Collins, shows us how to make a Quinoa Quiche for Mother’s Day.

Standard quiche recipes use a wheat crust. This quiche has a wholesome quinoa crust from Qrunch Burgers and is gluten free. I like to use the Spicy Italian burgers combined with the original Qrunch vegetarian burger. There are a variety of Qrunch Burgers that can be substituted as the base to suit taste preferences. The inside is a standard egg quiche recipe, meatless using spinach and cheese. This quiche is not short on protein with the eggs or egg substitute plus the protein from the quinoa. Combining whole eggs with half egg substitutes will reduce the total amount of cholesterol, calories and saturated fat, yet maintain a true “egg” taste.

 

Ingredients:

 

5-6 Qrunch Burgers, 3 spicy Italian and 2 original. The amount needs to be adjusted to the size of the spring form pan

2 eggs beaten

2 T melted Smart Balance Spreadable Butter with plant sterols

½ onion finely chopped

1 red bell pepper, seeded and chopped

2 cups baby spinach, coarse chopped

4 eggs and 4 equivalent egg substitute such as Egg Beaters, Better’n Eggs or The Best of the Egg

½ cup Parmesan grated cheese plus ¼ cup for garnish

Salt and pepper to taste

A small bunch of fresh chives for garnish

 

Preheat oven to 3500 F. Defrost the Qrunch burgers. In a medium sized bowl, break up the Qrunch burgers using a fork or hands. Add the melted butter and 2 eggs. Combine to form a quinoa paste. Oil a 9” spring form pan. Using fingers, compress the quinoa mixture on the bottom and sides of the pan. Place in the oven and bake for 30 minutes until sides begin to pull away from the pan and edges just start to brown. Remove from oven.

 

While the crust is baking, sauté the onions and bell peppers. When softened, add the spinach. Sauté until reduced and then cool. In a blender, add the eggs/egg substitute and cheese. Blend for 30 seconds. Add to the spinach, onion, bell pepper mixture.

 

Pour the quiche mixture into the spring form pan. Return to the oven and bake for 45 minutes until the center is set. Cool for 5 minutes. Remove the spring form edges. Serve warm with additional grated parmesan.

Ease of prep: Easy

Prep time (includes baking): 1½ hour

Serves eight. Serving size: 1/8 of a slice.

Nutrition Info: Calories: 260, Total Fat: 16 g, Saturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 145 mg, Sodium: 290 mg, Carbohydrate: 16 g, Fiber: 2 g, Protein: 14 g

Diabetic Exchanges: 1 Starch, 2 Protein, 2 Fat


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