I love quiche, and one of my favorite one's - or easiest to make comes from JM Master your metabolism cookbook that I have. Recently on another dietbet, a buddy posted a pic of her yummy spinach quiche, well I am trying to do this no sugar added challenge (completed 1 week, off 2 days now I am back on it) and said, oh, how I would love to eat that..but...can't.. So who comes to the rescue our Awesome Dietbet Buddy Les- she says you can use quinoa as crust.. so I am sharing her recipe/JM recipe and then what I did to spice it up- and my 1/2 French hubby loved it and he said and I quote "I am not on a Diet and I liked it" he's not a veggie/quinoa lover.. So here it goes and on my book its a Keeper.
To make the quinoa crust- as per our DB Buddy LES
1/2 cup quinoa, rinsed
1 cup water
1 egg
1/4 cup parmigiano reggiano (parmesan), grated (optional)
1.Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
2.Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375F oven until lightly golden brown, about 10 minutes, before setting aside.
Spinach quiche- JM Master Your Metabolism Cookbook
1TBS olive oil
1/2 med red oncion, thinkly sliced
1 garlic clove- odette used 2
1/4 tsp salt= odette used only a dash of light salt- used more of Mrs. Dash
4 ounces of mushrooms= odette didn't have any -so used zuchinni instead
1lb of fresh spinach- trimmed, chopped.-
3 lg eggs
3/4 almond milk- odette used 30 cal unsweetened
1/2 cup of grated Parmesan cheese
pinch of nutmeg= odette did 2 pinches of nugmeg
Odette added- red pimientos diced, turmeric and cayenne pepper- to add flavor- just a dash or 2.
-Once you finish with the quinoa crust as it cools, turn down the oven temp to 350
saute in a pan onions, garlic ,spices, lastly add spinach as it quickly will wilt. transfer the spinach mixture to a colander. Press firmly w/ a spoon to squeeze out as much of the liquid, then transfer the spinach to the crust and spread to cover
In a medium bowl - whish the eggs, almond milk, parmesan cheesem, salt (this is where I added the dash of salt), turmeric/cayenne pepper- dash for me b/c I do it to everything. Then pour it over the spinach.
I wanted to make it fun so I cut cherry tomatoes and adorned the quiche around and gave it a :-).
Bake until the quiche is just set when the pan is gently nudged- per JM- (for me. I took a fork and if it was clean it was done) 40-45min- For me it took about 30min or so.. Then let it sit and Bon Appetit!
Enjoy and let me know if you made some and your tidbits!!