Savory Quinoa Crusted Quiche


Recipe & Photo Courtesy of Chef Sadie Roy


  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.