Savory Quinoa Crusted Quiche

Savory Quinoa Crusted Quiche

InHarvest Products Used

Ingredients:

Recipe & Photo Courtesy of Chef Sadie Roy

  • 1 1/2 c. cooked InHarvest Sunrise Blend with Quinoa Flakes®
  • 2 T. sliced scallion
  • 1/2 egg beaten
  • 8 cage-free eggs
  • 1/4 c. milk
  • 5 stalks blanched asparagus
  • 1/4 c. diced peppers sautéed
  • 1/4 c. Cremini mushrooms,
sliced and sautéed
  • 2 c. Monterey Jack cheese shredded
  • 1 t. dill
  • 1 t. salt
  • 1/2 t. pepper
     

Directions:

  1. Cook the InHarvest Sunrise Blend® in vegetable broth as directed on the package.
  2. Mix 1 1/2 cups cooked Sunrise Blend with scallions and 1/2 an egg. Press firmly into a 10” greased pie pan.
  3. Blanch asparagus and cut into 2” pieces. Sauté the bell peppers and mushrooms.
  4. Place bell peppers,mushrooms and asparagus on top of crust. Put 1/2 the cheese on top of the vegetables.
  5. Mix the eggs, milk, dill, salt and pepper together and pour on top of the vegetables. Top with remaining cheese. Bake in a pre-heated oven at 350°F oven for 45 minutes.